Dry Yeast
Red Star
Pasteur Champagne- A strain of saccharomyces bavanus. This yeast has been derived from a pure culture slant of the Institute Pasteur in Paris. A strong fermenter with very good ethanol tolerance, and will readily ferment musts and fruit juices to dryness. This yeast has good tolerance to sulphur dioxide. It's use is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculent, it is not commonly used for sparkling wines. Good for restarting "stuck" fermentations. Certified Kosher.
Montrachet- A strain of saccharomyces cerevisiae, this strain has been used widely in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juice to dryness. The strain also has good tolerance to free sulphur dioxide. This yeast strain is recommended for full-bodied reds and whites. It is not recommended for grapes which have been dusted with sulfur because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good complex flavors, and intense color. Certified Kosher.
Premier Cuvee- A strain of saccharomyces bavanus. This yeast has good tolerance to ethanol and sulphur dioxide, and ferments to dryness. Premier Cuvee is noted as a very low producer of foam and fusel oils. It is recommended for reds, whites, and especially champagne. This yeast is reported to perform well at restarting stuck fermentations. Winemakers have remarked that Premier Cuvee is the fastest, cleanest, and most neutral fermenter offered by Red Star. Certified Kosher.
Cote de Blancs- A strain of saccharomyces cerevisiae. This yeast is a relatively slow fermenter, and produces fine, fruity aromas and may be controlled with lower temperatures to finish with some residual sugar. It is recommended for reds, whites, sparkling wines and non-grape fruit wines(especially apple, it is reported). Certified Kosher.
Lalvin 
D-47- Isolated from grapes grown in the Cote de Rhone region of France. It is a low foaming, quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 50 to 80 degrees Fahrenheit, and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with D-47. Great for meads and ciders as well. A good general purpose yeast.
71b-1122- This yeast is a rapid starter with a constant and complete fermentation between 59 and 86 degrees Fahrenheit that has the ability to metabolize high amounts(20%-40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.
Bourgovin RC212- This strain was selected from fermentations produced in the Burgundy region for its ability to ferment a traditional heavier-style Burgundian Pinot Noir. It is a low-foaming, moderate-speed fermenter with an optimum temperature ranging from 59-86 degrees Fahrenheit. A very low producer of hydrogen sulfide and sulphur dioxide, the RC 212 shows good alcohol tolerance from 12%-14% by volume.
EC-1118- This is one of the most widely used yeasts in the world. The fermentation characteristics of EC-1118 include extemely low production of foam, volatile acid and H2S, and make this strain an excellent choice. It ferments well over a very wide temperature range, from 45 to 95 degrees Fahrenheit, and demonstates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. It is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.
K1-V1116- This yeast tends to express freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc, and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made form concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. It will aso restart stuck fermentations.