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%