On Oct 28, 8:30*am, Charlie <charliedatiinet.net.aus> wrote:
> On Thu, 27 Oct 2011 04:25:25 -0700 (PDT), michael
>
> > wrote:
> >I make a wine from a variety called Bacchus (Sauvingnon Blanc style)
> >in England,and am looking for a supplier of a yeast called Lalvin
> >AC,which is specifically recommended for Sauvingnon Blanc style
> >wines.This yeast is supposed to be particularly good at reducing the
> >acidity of cool season and region wines.
> >I am aware that Lalvin 71B also reduces the acidity,but it is not
> >particularly noted for dry white wines.
> >So I would be very pleased if anyone knows of a supplier (small
> >quantity) of the yeast Lalvin AC.
> >Michael
>
> For questions regarding availability of Lalvin home winemaking
> products in your area, contact Keith Lemcke at
>
>
> HTH
> Charlie

Hi Charlie,
My attempts to contact Keith Lemcke by the e-mail above
keep failing.Would you be kind enough to forward my post directly to
him?
Best regards
Michael