ICV D254 Dry Wine Yeast is a vigorous fermenter with a short lag time for both red and white wines.
Rhone isolate for both red and white wine. This yeast creates enhanced mouthfeel and color stability. Benefits include a high fore-mouth volume, big mid-palate mouthfeel, and intense fruit concentration in all wines, with the following differences: In red wines, it gives a jammy, concentrated, yet soft ripe fruit character, that can have licorice and a mild spiciness to it. In white wines, butterscotch, smoke, hazelnut, and almond characters are common. Being a vigorous fermenter means that it will run hot and fast if you let it get away from you, so rein it in if possible. For best results, 53 to 82 degrees F is recommended. Tolerant up to 16% alcohol.