Description
Originating from France, this yeast is the best choice for dry mead. It is low foaming with little or no sulfur production. Additional nutrients should be utilized for mead making. It has been used in many award-winning meads. Flocculation: Low-medium; attenuation: NA; temperature range: 55-75 F (13-24 C); alcohol tolerance: 18% ABV.
Recommended use: Dry Meads, Fruit Meads, Herbal Meads, Dry Ciders, and Cysers.
Recommended use: Dry Meads, Fruit Meads, Herbal Meads, Dry Ciders, and Cysers.
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