Easy to use. My first time making wine, and first batch was awesome. Did a pineapple, mango and orange juice ( I know sounds different), but flavor and sweetness was similar to mascato. I did a lot of research to make sure it was done right. Over all the yeast flavor was as described, and fermented to completion quick, about 2 and half weeks. And I did not use orthodox method for bottling as you can see in pick, or in stabilizing.
Leaves a sweeter mead behind, lower alcohol but when you want some residual sweetness i go for the D47. A recent Cider batch was 1 gal Apple Juice, 1 tablespoon peppercorn, 2 cups turbinado sugar and D47. Came out with a slight apple sweetness and bite of peppercorn backtaste. Love it!
Unfortunately, my cider isn't very tasty. I'm a rookie though, with no experienced brewer guiding me, so it is hard to tell whether it's the yeast I dislike, or an error on my part such as leaving the first ferment for too long, or siphoning up too much cloudy juice from down near the dregs when I racked. It doesn't taste yeasty just sulfurous for some reason. I guess next fall I will try a batch with this again, but rack earlier & discard more of the iffy layer, but I will also try another yeast, in hopes of identifying the cause of the sulfur flavor. I'm gonna give a generous amount of stars on the assumption the problem was in my technique, but one star off because the cider really is nasty, and perhaps that is the yeast's fault.
My shipment arrived fast and at a great price. I was a little worried about ordering yeast online and having it sit on a dock somewhere to ruin, but this shipped in a timely fashion. I make mead with Lalvin D47 and couldn’t be happier with it. I use two packets in each 5 gallon batch, and I’ve achieved sweet meads as well as dry. Usually takes about 2-6 weeks to finish fermentation and (depending on the recipe I use) can be ready for drinking immediately after. Alcohol content has ranged from 10.5 to 13+ abv depending on ingredients and timing of the use of yeast nutrients and energizer. Will definitely buy this again.
I've been using this yeast for my fruit wine projects. It allows more of the fruit flavor to shine vs the EC1118. I use a bit of the must and hot water to rehydrate and fermentation usually starts within 6 hours and really rolling by the next day. The fermentation isn't as vigorous as with 1118, but I've never had a stuck or stalled fermentation using D47.
Feature Product
- Produces complex wines with a strong, fruity and floral character
- Yeast strain isolated from France and known for creating full-bodied Chardonnay and other white wine varieties
- Can produce ripe, spicy aromas with notes of citrus and tropical fruit
- Creates a full mouth feel and silky texture
- 10-Packs
Description
The lalvin icv-d47 yeast strain is capable of producing complex wines with a strong fruity and floral character. This strain has been isolated from the côtes du Rhone region of France and is known for creating full-bodied chardonnay and other white varieties. This yeast can contribute additional complexity with extending aging on lees resulting in ripe, spicy aromas with Notes of Tropical and citrus fruits. The icv-d47 yeast ferments at a moderate pace and creates wines with a full mouth feel and silky texture.
This is my favorite mead and wine yeast out of 3 or 4 different brands and types I've used. It ferments and clears better than any I've used. The best thing is that it allows the fruit flavor to shine in all of my recipes. The perfect amount of sweetness in every recipe, this yeast makes all the difference after 2 years of making my brew
Works great for the aspiring home brewer, check some online resources for the actual tolerances of each yeast, as each one is properly suited for different brews. This worked great to create a very strong and robust mead for me. I only used a half of a packet for a one gallon, however it should be enough to support 5 or even 6 gallons if supplied with some booster and nutrient as well.
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!
I've been homebrewing mead for just over 15 years, and this is the yeast I turn to 99% of the time. I've tried other yeast, but they do not have the consistency or flavor of LaLvin's D-47.
bought a 10 pack, and I think I have 4 left right now XD so yeah, I use this a LOT.
10 for 10 will buy again!
Used to brew wine and cider's, took a bit to activate despite 'waking it up' prior, but finished a nice product in the end. Cider was quite good! Added yeast nutrient to this batch and it started much sooner, would recommend getting some nutrient with it. I packet for 5 gallons, that's less than a dollar to turn juice to booze! Fun hobby to try
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