Lalvin ICV D47 makes a nice crisp mead that leaves a nice white zinfandel character. It yields chardonnay buttery flavors and is good for cysers. Be sure to supplement with yeast nutrients, especially usable nitrogen.
For complex whites with citrus and floral notes
ICV-D47 is a Cotes du Rhine isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 66-82F, the best results are obtained at around 68F. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume.
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