A couple of years ago I started compiling my own yeast table, reviewing numerous published tables and collating the details into a single table. I let the project slide as I was finding inconsistencies, e.g., one table said RC-212 has 14% ABV tolerance whereas most say 16%. At some point I may regain the enthusiasm for this and check the vendor sites for information, which should be accurate.
Below is a section for illustration of things to look for in a yeast.
ABV Tolerance -- if your must should produce 16% ABV, don't use a 14% tolerant yeast as it won't ferment out. Also, if you want residual sugar, using a low tolerance yeast may not work out as the published figure is for a given batch under laboratory conditions. The packet you have may actually go a bit lower or higher than the published figure.
Temp Range -- the upper end doesn't matter much to winemakers as fermenting hot can reduce wine quality. The low end matters, e.g., if the bottom end is 63 F and you want to ferment at 55 F, that strain may not work. But as with ABV Tolerance, each packet may be slightly different.
Description -- For the wines I typically make, this is the main criteria for my choice. I look for qualities that I want. And like many others, I often divide batches and use different yeast in each batch, then blend post-fermentation.
Yeast Strain (Dry) | ABV / Temp Range | Description |
| Lalvin BM 4X4 Red Wine | 16%
60-82 °F
16-28 °C | A blend of strains formulated for reliability under difficult conditions. Gives a dependable fermentation with increased mouthfeel, and enhances tobacco, cedar, leather and jam characteristics. |
| Lalvin RC-212 Red Wine | 14%
59-86 °F
15-30 °C | Ideal for full bodied red wines. Emphasizes fruit and spice notes, accentuates character in red grapes. |
| Red Star Montrachet | 15%
54-95 °F
12-35 °C | A very good fermenter with regular kinetics. Good alcohol tolerance that is useful in producing dry, full-bodied red and white wines. Excellent choice for oak barrel fermentation. |
| Red Star Pasteur Red | 15%
63-86 °F
17-30 °C | One of the best choices for quality red wines. Encourages development of varietal fruit flavors, balanced by complex aromas. |
| Red Star Premier Cuvee | 16%
50-104 °F
10-40 °C | One of the fastest, cleanest, and most neutral of all Red Star wine yeasts. Recommended for reds, whites and especially sparkling wines. Excellent choice for oak barrel fermentations. |
| Lalvin EC-1118 Prise de Mousse | 18%
45-95 °F
7-35 °C | A low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. |
Note -- I'm currently using Renaissance Avante and Bravo, which are not listed. While available in home winemaker-sized packets, they're expensive in that form. I buy 500 g bricks which I share with other winemakers.
Last fall I fermented all reds with these strains, and the differences between Avante and Bravo are distinct. Both are good, and the combination is better, at least IMO. YMMV
