Lalvin D-47 equivallent

[Landy813]

Does anyone know of a Lalvin D-47 equivallent. I want it for my first atempt at mead if there is not one i will use Gervin Varietal C or E Yeast.

Anyone any other toughts or is more info required as to the mead i am making.

[lockwood1956]

Gervin Varietal D is the same yeast (Narbonne 71B strain)

[fatbloke]

Does anyone know of a Lalvin D-47 equivallent. I want it for my first atempt at mead if there is not one i will use Gervin Varietal C or E Yeast.

Anyone any other toughts or is more info required as to the mead i am making.

Gervin Varietal D is the same yeast (Narbonne 71B strain)

Ok so does that mean that D47 is the same as the 71B-1122 ?

Because it was the 71B that I used when I made the recipe that I posted on the mead recip's page.

I'm wondering as I got some D47 from homebrew heaven in the States (85 cents a packet i.e. about half price of what it might be here).

That might be the one to try next - well after the Wyeast liquid stuff!

regards

John the fatbloke

[NorthernWiner]

Ok so does that mean that D47 is the same as the 71B-1122 ?

Because it was the 71B that I used when I made the recipe that I posted on the mead recip's page.

As much as I hate to differ with Bob, in my opinion, I believe Gervin Varietal B to be a closer counterpart to D47.

Description for D47:

Use for producing superior quality white wines. Creates full bodied, complex wines with tropical and citrus notes. Often used in Chardonnays with great results, the Beta-glucosidase activity will also enhance fruit flavours and aromas in other varietals such as Sauvignon Blanc, Viognier, Gewurztraminer, Muscat, and Riesling.

Description for Gervin Varietal B:

Quality white table Rhine strain. This is another high quality aromatic yeast intended for the production of wines with a young fruity bouquet. Ferments down to 10° c.

Gervin D/71B is a great choice for fruit wines, and especially cherry. It has the ability to metabolize up to 35% of the available malic acid.

Steve

[StockeyDAW]

Cheers -- Lalvin ICV/D-47 is a yeast that is suggested by many mead makers as one to give a try for your mead making process. I have tried it but am not completely in favor and am surely not entirely against it. It surely is a white wine type yeast and therefore follows to be a light colored mead yeast. For light colored mead yeast I prefer the Red Star Premier Cuvee' or you could go with the Lalvin EC-1118 both of these inhibit ML fermentation and are for high alcohol tolerance use. For the Melomels I prefer the Lalvin 71B-1122 or KIV-1116 or the Red Star Pasture Red - My opinion. Also there are the liquid sweet and dry mead yeasts that are possibilities for mead. Cheers -- Hope this helps. DAW