I have heard of people using the Red Star yeast... I have a couple of packs of Red Star Cotes De Blancs at home for experimentation.
I have used both the top 2 below but cannot find a supplier for the D47 here in Oz.
I'd like to get my hands on some D47 to do another braggot at some stage.
Lalvin DV10 : This is "the original Champagne isolate," according to Lallemand, known in other contexts as Epernay. Its fermentation kinetics are strong over a wide temperature range (50-96 F) with relatively low oxygen and nitrogen demands. It is one of the most widely used strains in Champagne and is known for clean fermentations that respect varietal character while avoiding bitter sensory contributions associated with many other strains. It is highly recomended for both premium white and red varietals, mead and cider production, and many fruit, berry, vegetable, and herb wines. It is a fast fermenter with an 18% alcohol tolerance, is famous for its ability to ferment under stressful conditions of low pH, high total SO[size=-1]2[/size], and is low foaming with low volatile acid production.
Lalvin EC-1118 (Prise de Mousse) : This is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy suspended pulps. It is one of the most popular wine yeasts in the world. It ferments well at low temperatures, flocculates well, and produces very compact lees. It is good for Champagne bases, secondary (bottle) fermentations, restarting stuck fermentations, and for late harvest grapes. It is also the yeast of choice for apple, crabapple, cranberry, hawthorn, and cherry wines. It has excellent organoleptic properties and should be in every vinter's refrigerator. Alcohol toxicity is 18% and it ferments relatively fast. It tolerates temperatures from 39-95 F. It is not, however, tolerant of concurrent malolactic fermentation.
Lalvin ICV-D47 (Ctes-du-Rhne) : This is a low-foaming quick fermenter that settles well and forms compact lees at the end of fermentation, although when left on the lees, ripe spicy aromas with tropical and citrus notes develop. This strain tolerates fermentation temperatures ranging from 50 to 86 F. and enhances mouth feel due to complex carbohydrates and high polysaccharide production. Malolactic fermentation proceeds well in wine made with ICV-D47. This strain is recommended for making wines from white varieties such as Chardonnay and for ros style wines. It is ideal for persimmon, peach, nectarine, paw-paw, and mango, as well as aromatic wines such as rose petal, elderflower, anise and woodruff. It is also an excellent choice for producing mead if supplemented with yeast nutrients, especially usable nitrogen. Its alcohol ceiling is 14%.
