ICV-D47 Wine Yeast, 5g - 10-Pack

Worked great enjoying my cinnamon mead :)

I was a bit leery buying food products online but decided to take a chance. The price was enticing which was another mitigating factor as to why I decided to buy this product. My intent was to get an oenological yeast to produce some hard cider for Thanksgiving. Well fortunately our local grocer has cider that is UV irradiated rather than poisoned with potassium sorbate. So I took about 2 oz. of cider spiked with corn sugar, warmed it to 105 F and added the yeast. The package said to wait 15 minutes; however, within 5 minutes I had a pronounced yeast bloom. Took less time to activate than regular baker's yeast. So my cider is busy happily converting the fruit and corn sugar to alcohol. According to my hydrometer the cider would only produce about 4% alcohol so a half cup of corn sugar to the gallon brought it to 10%. More like apple wine than hard cider but that's ok. What's nice about fermenting apple cider is that the acids in the cider work with the yeast converting the sugars to alcohol rather than vinegar. I've done this before so I know that "green" hard cider will taste a bit sharp but give it 2 weeks and it will mellow out. Btw, adding 1/4 tsp of unflavored Knox gelatin dissolved in a 1/4 cup of warm must when added to the bottle will clear the brew. It's the cheapest and best way to clarify a brew. I've used it for wine, ale, and beer with excellent results. I've got to try this yeast to make mead or melomel. Mannanan mac Lir would approve!

This worked well for the hard cider I made. I used this in combination with 1 gallon of pressed apple juice, 2 cups of refined white sugar, and 1 tsp of yeast nutrient. The packet is meant for 5 gallons of liquid, but I used it all one gallon. This sped up the fermentation process and insured that no other yeasts could compete for the sugars in the juice (a good practice to follow when you are using unpasteurized juice. This turned out great--left it about 9-10% with some residual sweetness. Does not take the hard cider as high and dry as a wine yeast would. If that's what you want, this will make a great yeast for your brew. Good luck!

This is some of the best yeast for making wine. I have been using it for the last 10 years and it has made a difference as it brings out the flavor of the berries that I use to make my wine. I now have 26 years wine and I love this product.

I like this yeast, but hard to find it’s ceiling. So far it’s ran meads pretty dry up to 18% alcohol. Alcohol flavor is very dominant. Hopefully it will mellow after sitting. The high alcohol it mixes well with juice and does it’s job. Have pasteurized some some back sweetened cider that turned out good. Still working on it. Next batch will be Vikings Blood Mead.

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Recommended for Mead, so thats what it is being tested on. So far so good. Make your own mead: 2 gallons distilled or filtered water 13.5 lbs of Clover Honey (big plastic jug) One packet of D-47 Yeast Tools needed: Fermentation vessel (glass or plastic) Airlock for lid Star San Sanitizer (use on everything you use to brew) Bring one gallon of water to a boil, add the honey to dissolve, move the now “must” into your 2 gallon sanitized fermenter, add the second gallon of water, pitch the yeast in at 70 degrees and cap with an air lock. You can stir once a day with a sanitized spoon, you’ll notice carbonation, that lets you know the yeast is working. Or you can sit it and forget it for 6 weeks. Store in dark cool place. Takes roughly 6 weeks to ferment, once your solution clears, you can bottle or drink like a Viking, just don’t go rape and pillage, your neighbors will frown upon that.

I've been using Lalvin D47 for making mead and it's been a great choice, the flavor is great and is really easy to use.

Used this for Mead, and also tried some bread with it, works great, maybe had 2 that didn't proof but that's average for most of the yeast's I've used. I'll buy again when I need some more. Gave flavor 5 stars but I don't think it should be an option as the flavor depends on what you use to flavor the brew, however in terms of the yeast not tainting the flavor I added, yes 5 stars. Same with the bread, the bread actually came out more flavorful and fluffier then it would have with bread yeast.

Beautiful. Just the right kind of yeast that has turned our home made wine to be the best so far....wonderful

No dislikes satisfied with the product

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Works well