Now that the Country Wine season is in full swing and the grapes are starting to be harvested, it's time to pick your yeast. The following is a list of the different yeasts that I carry along with their significant characteristics.

Lavlin

• Bourgovin RC 212 - Is only good up to 14% alcohol levels and is used in red varieties where full tannin and color stabilization are desired.
• ICV/D-47 - A low alcohol yeast (15%) that prefers malolactic fermentation (ML). Used for high-quality white wines.
• 7IB-1122 - Used for country (fruit) wines from concentrates. Works well for rose' and sweet white wines. Alcohol levels up to 18%.
• KIV-1116 - High alcohol yeast (18%) which is good for restarting stuck fermentations and for low-nutrient musts.
• EC-1118 - High alcohol yeast (18%) which is also good for restarting stuck fermentations and inhibits ML fermentation. Great for quick fermentation, white wines and sparkling wines.

Red Star

• Pasteur Red - Good for full-bodied red wines like Cabernet. Brings out fruit flavors and aromas. 16% alcohol level.
• Montrachet - Multi-purpose yeast good for fruit wines which helps to bring out the body and color. Downside is its low alcohol tolerance of 13%.
• Cote des Blancs - Low alcohol yeast (12-14%) used in wines when a level of residual sugar is desired in the finished wine. Excellent for sparkling wines.
• Pasteur Champagne - Another multi-purpose yeast with a moderate tolerance to alcohol (13-15%). Very good for restarting stuck fermentations.
• Premier Cuvee - High alcohol tolerance (18%) that should not be used when ML fermentation is desired. Also used to restart stuck fermentations.

Jack Keller has an excellent page devoted to yeast at Strains of Wine Yeast,