On Thu, 3 Nov 2011 03:48:54 -0700 (PDT), michael
> wrote:
<snip>
>>
>> >> > 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
<snip>
>>
>> >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
<snip>
>
>Thanks,Charlie.I think the underscore between klem and @ is the
>problem.Or is it ......
> In other words, I am not sure what the full e-mail to Keith is,so if
>you contact him,and he replies,I will know.
>
>Michael

Here is what he said:
Thanks for your inquiry. That strain is actually no longer available.
I am inquiring with our technical staff to see what might be the best
yeast for your application. I will get back to you as soon as I can.

Our tech guy thinks ICV GRE is the best choice. We don't make that in
small sachets for home winemakers, but More Winemaking buys bulk packs
of our yeast, including that variety, and repackages it for resale.
You can order the yeast from them at
http://morewinemaking.com/search/103218//4 .


Keith Lemcke
Danstar & Lalvin Premium Yeast