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

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 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!

Used these for mead and cider, both worked great. Straight pitch, energizer and good recommended

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.

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.

Very active

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.

Product states, if you do everything right, you can get 14% ABV. When my honey mead was ready to go into bottles for attenuation, it was at 16%. It's a bit strong for honey mead (raw honey and very - very little uria) but I guess I asked for it. Put Cinnamon in a few bottles to see if it lightens the taste. In the future, I will use MORE honey to try and make up for the strength of the yeast. Love it. I gave it 4 stars on the taste because it's not a bad taste per se' just too strong of a taste on this batch.