Description
Classic yeast, neutral flavor, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. Apparent attenuation: >75%. Flocculation: low. Optimum temp: 70°-75° F
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.