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Lalvin ICV D47 Yeast

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Lalvin ICV D47 yeast is very popular with mead, hard cider, and white wine producers. Wines produced with this yeast are known for their fruity accents and their olfactory and gustatory qualities.

The Lalvin ICV D47 yeast was extracted from wort originating from the region of Côtes du Rhône.

The taste profile highlights the aroma and flavour. This yeast contributes to a round, mellow, balanced mouthfeel. When the wines are aged on the lees, blackberry aromas with spicy, tropical, and citrus notes develop.

ICV D47 yeast is a fast-fermenting yeast with little foam. Wines made with ICV D47 yeast age well over time.

This yeast is recommended for the making of wines from white grape varieties such as Chardonnay and rosé wines. Lalvin D47 is an excellent yeast for mead and cider. However, be sure to supplement with yeast nutrients.


How to Use Lalvin D47 Yeast

  1. Rehydrate at 40°C in 5 times its weight of drinking water
  2. Allow to settle for at least 20 minutes
  3. Stir gently from time to time to break up lumps
  4. Add to the wort



  • Ferments between 4.5 and 23L
  • 15% alcohol tolerance
  • Desired fermentation temperature: 15 to 30°C (59 to 86°F). It is recommended to start fermentation at 17°C (63°F) or higher.
  • Strong dominance when inoculated into a wort containing a high number of wild strains
  • 5g packet
  • Produced in Canada by Lallemand Brewing
  • Strain: Saccharomyces cerevisiae var. cerevisiae
  • Gluten-free and GMO-free
  • Refrigerate until use
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