---
product_id: 2213548
title: "ICV-D47 Wine Yeast, 5g - 10-Pack"
brand: "lalvin"
price: "548 DH"
currency: MAD
in_stock: true
reviews_count: 13
category: "Lalvin"
url: https://www.desertcart.ma/products/2213548-icv-d47-wine-yeast-5g-10-pack
store_origin: MA
region: Morocco
---

# French Côte du Rhône heritage Strong fruity & floral profile Ripe citrus & tropical aromas ICV-D47 Wine Yeast, 5g - 10-Pack

**Brand:** lalvin
**Price:** 548 DH
**Availability:** ✅ In Stock

## Summary

> 🍷 Unlock the art of winemaking with every ferment!

## Quick Answers

- **What is this?** ICV-D47 Wine Yeast, 5g - 10-Pack by lalvin
- **How much does it cost?** 548 DH with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ma](https://www.desertcart.ma/products/2213548-icv-d47-wine-yeast-5g-10-pack)

## Best For

- lalvin enthusiasts

## Why This Product

- Trusted lalvin brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Flavor Explosion:** Unlock ripe, spicy notes with vibrant citrus and tropical fruit undertones.
- • **Batch-Ready 10-Pack:** Perfect quantity for consistent, professional-grade home or small-batch winemaking.
- • **Authentic French Yeast:** Sourced from the prestigious Côte du Rhône region for premium fermentation.
- • **Elevate Your Chardonnay:** Craft full-bodied white wines with rich complexity and silky texture.
- • **Smooth & Silky Mouthfeel:** Experience a luxurious, full mouthfeel that impresses every palate.

## Overview

The ICV-D47 Wine Yeast is a premium French yeast strain designed to produce complex, full-bodied white wines like Chardonnay. It delivers strong fruity and floral aromas with ripe citrus and tropical notes, creating a smooth, silky mouthfeel. Ideal for home vintners seeking professional-quality fermentation, this 10-pack ensures consistent, flavorful results.

## Description

The lalvin icv-d47 yeast strain is capable of producing complex wines with a strong fruity and floral character. This strain has been isolated from the côtes du Rhone region of France and is known for creating full-bodied chardonnay and other white varieties. This yeast can contribute additional complexity with extending aging on lees resulting in ripe, spicy aromas with Notes of Tropical and citrus fruits. The icv-d47 yeast ferments at a moderate pace and creates wines with a full mouth feel and silky texture.

Review: Great product - Worked great enjoying my cinnamon mead :)
Review: Oenologists Assemble! - I was a bit leery buying food products online but decided to take a chance. The price was enticing which was another mitigating factor as to why I decided to buy this product. My intent was to get an oenological yeast to produce some hard cider for Thanksgiving. Well fortunately our local grocer has cider that is UV irradiated rather than poisoned with potassium sorbate. So I took about 2 oz. of cider spiked with corn sugar, warmed it to 105 F and added the yeast. The package said to wait 15 minutes; however, within 5 minutes I had a pronounced yeast bloom. Took less time to activate than regular baker's yeast. So my cider is busy happily converting the fruit and corn sugar to alcohol. According to my hydrometer the cider would only produce about 4% alcohol so a half cup of corn sugar to the gallon brought it to 10%. More like apple wine than hard cider but that's ok. What's nice about fermenting apple cider is that the acids in the cider work with the yeast converting the sugars to alcohol rather than vinegar. I've done this before so I know that "green" hard cider will taste a bit sharp but give it 2 weeks and it will mellow out. Btw, adding 1/4 tsp of unflavored Knox gelatin dissolved in a 1/4 cup of warm must when added to the bottle will clear the brew. It's the cheapest and best way to clarify a brew. I've used it for wine, ale, and beer with excellent results. I've got to try this yeast to make mead or melomel. Mannanan mac Lir would approve!

## Features

- Produces complex wines with a strong, fruity and floral character
- Yeast strain isolated from France and known for creating full-bodied Chardonnay and other white wine varieties
- Can produce ripe, spicy aromas with notes of citrus and tropical fruit
- Creates a full mouthfeel and silky texture
- 10 Packs

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0080XSES4 |
| Best Sellers Rank | #48,338 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #19 in Winemaking Yeasts & Cultures |
| Date First Available | May 6, 2012 |
| Is Discontinued By Manufacturer | No |
| Item Weight | 2.4 ounces |
| Item model number | I8-Z31I-8S60 |
| Manufacturer | Lallemand |
| Product Dimensions | 13 x 2 x 10 inches |

## Product Details

- **Brand:** Lalvin
- **Item Package Quantity:** 1
- **Item Weight:** 0.15 Pounds
- **Number of Items:** 10
- **Unit Count:** 10 Count

## Images

![ICV-D47 Wine Yeast, 5g - 10-Pack - Image 1](https://m.media-amazon.com/images/I/71mx2l7WRIL.jpg)

## Questions & Answers

**Q: Can I use this with red wine?**
A: You could but D-47 is probably better with whites and blushes. Lalvin EC-1118 might be a better option for reds. I personally prefer mead to grape wine and use D-47 a lot with mead making and it turns out great. I have not had a bad batch and have done everything from a dry batch to sweet fruit flavored melomels like blueberry and raspberry. D-47 is a great all around choice for mead.

**Q: how much do you use per gallon?**
A: One whole packet is good for up to five gallons.  About one teaspoon will be for one gallon.  More won't hurt, it will just make it ferment faster.  Personally I use 1/2 packet for anything under three gallons and a whole packet for anything over three gallons.
 Save the rest of the packet in the refrigerator.  
Happy Brewing!

**Q: For you mead Brewers, how long does it usually take for it to finish its primary fermenting in a 1 gallon batch with this yeast.**
A: When making mead, you can expect that primary fermentation will require about 1 month due to the slower fermentation experienced when fermenting honey. You can expect a sluggish fermentation compared to a traditional fruit wine. Be sure to use the adequate amount of yeast nutrient, aerate the mixture thoroughly before pitching the yeast and use a larger-than-typical yeast dose (about 1 pack per 1 gallon). You can expect the mead to ferment very slowly during a secondary period for a period of 2 to 6 months depending on your environment. You can certainly speed up fermentation with warmer temperatures if you need to mature it quickly which will also result in a slightly sweeter, fruitier mead. Good luck!

**Q: Does this have high alcohol tolerance?**
A: Not as high as others, no. Lalvin has one called EC-1118 that has a higher tolerance than D-47. I prefer D-47 for mead as it's a good all around strain meaning that it turns out consistently good batches without having to constantly monitor it. I have been mead making for only two years and with everything, opinions vary. You can also check some of the home brewer forums.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great product
*by J***. on January 25, 2026*

Worked great enjoying my cinnamon mead :)

### ⭐⭐⭐⭐⭐ Oenologists Assemble!
*by J***I on November 15, 2017*

I was a bit leery buying food products online but decided to take a chance. The price was enticing which was another mitigating factor as to why I decided to buy this product. My intent was to get an oenological yeast to produce some hard cider for Thanksgiving. Well fortunately our local grocer has cider that is UV irradiated rather than poisoned with potassium sorbate. So I took about 2 oz. of cider spiked with corn sugar, warmed it to 105 F and added the yeast. The package said to wait 15 minutes; however, within 5 minutes I had a pronounced yeast bloom. Took less time to activate than regular baker's yeast. So my cider is busy happily converting the fruit and corn sugar to alcohol. According to my hydrometer the cider would only produce about 4% alcohol so a half cup of corn sugar to the gallon brought it to 10%. More like apple wine than hard cider but that's ok. What's nice about fermenting apple cider is that the acids in the cider work with the yeast converting the sugars to alcohol rather than vinegar. I've done this before so I know that "green" hard cider will taste a bit sharp but give it 2 weeks and it will mellow out. Btw, adding 1/4 tsp of unflavored Knox gelatin dissolved in a 1/4 cup of warm must when added to the bottle will clear the brew. It's the cheapest and best way to clarify a brew. I've used it for wine, ale, and beer with excellent results. I've got to try this yeast to make mead or melomel. Mannanan mac Lir would approve!

### ⭐⭐⭐⭐⭐ This sped up the fermentation process and insured that no other yeasts could compete for the sugars in the juice (a good practic
*by A***1 on January 6, 2017*

This worked well for the hard cider I made. I used this in combination with 1 gallon of pressed apple juice, 2 cups of refined white sugar, and 1 tsp of yeast nutrient. The packet is meant for 5 gallons of liquid, but I used it all one gallon. This sped up the fermentation process and insured that no other yeasts could compete for the sugars in the juice (a good practice to follow when you are using unpasteurized juice. This turned out great--left it about 9-10% with some residual sweetness. Does not take the hard cider as high and dry as a wine yeast would. If that's what you want, this will make a great yeast for your brew. Good luck!

## Frequently Bought Together

- Lalvin ICV-D47 Wine Yeast, 5g - 10-Pack
- North Mountain Supply Food Grade Yeast Nutrient - 3.5 Ounce Jar
- Lalvin EC-1118 Wine Yeast (10 Pack) - Champagne Yeast - Make Wine Cider Mead Kombucha At Home - 5 g Sachets - Saccharomyces cerevisiae - Sold by CAPYBARA Distributors Inc.

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*Product available on Desertcart Morocco*
*Store origin: MA*
*Last updated: 2026-03-11*