DV10 DV 10 Cider Wine Champagne Yeast


#6355 - 10 g | #9656 - 4 oz | #9654 - 500 g



Recommended for use in the following fermentations


Cider, Chardonnay, Sauvignon Blanc, Late Harvest, Fruit Wine, and White Wine when clean minerality is desired.

Sensory Profile

Known for extremely "clean" fermentations that respect varietal character.  It is similar to the popular Prise de Mousse "Champagne Yeast" but lower in bitter sensory contribution and relatively low in phenolic extraction.

Other Noteworthy Characteristics

This cold tolerant yeast is a saccharomyces bayanus strain that is considered a "workhorse" yeast.  It can handle high SO2 levels, low pH (2.8-2.9) and high alcohol levels. It ferments with high vigor and can be used to restart stuck fermentations.  It is particularly recommended for ciders made from traditional cider apple varieties, as well as Chardonnay or Sauvignon Blanc with a mineral profile.


Alcohol Tolerance


Temperature Range

50 - 95°F

Good for Late Harvest & Difficult Conditions?


The best choices of yeast to ferment apple or pear cider, as well as fruit wines, are often very neutral and low nutrient need yeasts.  An extremely "clean" fermentation character, which can be best achieved at cooler fermentation temperatures and with the use of yeast stains such as DV 10, will allow the varietal character of the fruit to play the dominant role in the end product.  If the fruit you are working with is fresh and a high quality that you wish to showcase in your beverage, DV10 is an ideal choice.

  • Brand: Lalvin
  • Strain Origin: Champagne, France
  • Temperature Range: 50-95 °F - secondary fermentation at 50 - 57 °F are successful.
  • Ester/Phenol Production: low
  • SO2 and H2S Production: low
  • SO2 tolerance: high
  • Foaming: low
  • Nitrogen Demand: low
  • Alcohol Tolerance: up to 18% abv
How to Use



Cider Yeast Guide or Wine Yeast Guide

Click to compare yeast strains by sensory characteristics, alcohol tolerance, temperature range, and more.

DON'T FORGET NUTRIENTS! Yeast require nutrition for successful completion and to avoid undesirable fermentation byproducts such as the rotten egg smell of Hydrogen Sulfide.  Please be sure you are stocked with Fermaid K and DAP (Diammonium Phosphate)Our Guidance on selecting an appropriate nutrient program is here.



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All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.