Lalvin D47 Yeast
This yeast strain was suggested by one of the panelists during the cider making workshop at Ciderday 2005. He suggested using two packets instead of one on the off chance that one packet was dead.
This strain was isolated from grapes grown in the Cote de Rhone region
of France by Dr. Dominique Delteil, head of the Microbiology
Department, Institut Coopiratif du Vin (ICV), in Montpellier. ICV D-47
strain was selected from 450 isolates collected between 1986 and
1990. The ICV D-47 is a low-foaming quick fermenter that settles well,
forming a compact lees at the end of fermentation. This strain
tolerates fermentation temperatures ranging from 100 to 300C (500 to
860F) and enhances mouthfeel due to complex carbohydrates. Malolactic
fermentation proceeds well in wine made with ICV D-47. This strain is
recommended for making wines from white varieties such as Chardonnay
and Rosi. It is also an excellent choice for producing mead, however
be sure to supplement with yeast nutrients, especially usable
nitrogen.
Description from Mountain
Homebrew and Wine Supply.
Purchased from NFG Homebrew in Leominster for 79 cents/pack in '05 and at Modern Brewer in Cambridge in '06 for $1/pack.