Species : Wine
Fermentation Temp Range (°F) : 68-86
Apparent Attenuation Range (%) : n/a
Flocculation : Low
Alcohol Tolerance : 16%
Pitching/Fermentation : Produces large amounts of beta-glucosidase enzyme during growth, allowing for the release of bound terpenes in aromatic varieties
Notes : The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.
Best Styles : Pinot Noir with Color and Structure
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : n/a
Dry Yeast Substitution : Vintner's Harvest VR21, Lalvin 71-B