Five companies – Lallemand (Lalvin), Red Star, Vintner’s Harvest, White Labs, and Wyeast – produce the vast majority of wine-yeast used by home wine makers in North America. Here’s an up-to-date overview of the yeast strains these firms sell in small packages intended for home hobbyists, which is generally five grams for dry yeast packets and 35 to 175 mL for liquid vials or packets. In either format, this is the right amount to inoculate a 5-gallon (19-L) batch. There are other companies and other strains, but these are the most common; you can find them at most home winemaking supply stores. Company Yeast Name Dry/ Liquid Temperature Range Alcohol Tolerance (%ABV) Description Lalvin 71B-1122 Narbonne Dry 59-86 °F (15-32 °C) 14% A semi-dry white wine yeast that will enhance fruit flavors and add fruity esters. Can be used with whites, rosés, nouveaus, and concentrates. Lalvin BM 4X4 Red Wine Dry 60-82 °F (16-28 °C) 16% A blend of strains formulated for reliability under difficult conditions. Gives a dependable fermentation with increased mouthfeel, and enhances tobacco, cedar, leather and jam … Continue reading Yeast Strains Chart