Best yeast for high-alcohol and late-harvest reds
Lalvin Clos (Lallemand)The single best dry strain for high-alcohol and late-harvest reds, and the number that decides it.
Use Lalvin Clos. For high-alcohol and late-harvest reds it is the strongest match on the numbers that matter.
Gauge readout
Attenuationferments to dryness
Alcohol tolerance17 % ABV
Fermentation temp13 to 30 C (55 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Why this strain
| Style | high-alcohol and late-harvest reds |
|---|---|
| Recommended strain | Lalvin Clos (Lallemand) |
| Fermentation temperature | 13 to 30 C (55 to 86 F) |
| Apparent attenuation | ferments to dryness |
| Alcohol tolerance | 17 % ABV |
Notes
For a very ripe, high-alcohol red, Lalvin Clos is a strong pick. It tolerates up to 17% alcohol, so it finishes a high-sugar red where a weaker strain would stall, and it supports structure and dark fruit through a hot ferment.
Reach for it when the grapes came in ripe and the potential alcohol is high. A standard 14 to 16% strain risks a stuck ferment on a must that big.
The yeast to buy
Related
Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)