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Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.
Type: Champagne Yeast
Minimum Attenuation: 75%
Maximum Attenuation: >75%
Flocculation: Low
Minimum Fermentation Temperature: 70°F (21°C)
Maximum Fermentation Temperature: 75°F (>24°C)
Alcohol Tolerance: 17%
Ships within 48 hours · Estimated delivery Aug 28 - Sep 2
US$40
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