Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.

Type: Cider Yeast

Minimum Attenuation: 80%

Maximum Attenuation: >80%

Flocculation: Medium

Minimum Fermentation Temperature: 68°F (20°C)

Maximum Fermentation Temperature: 75°F (24°C)

Alcohol Tolerance: Medium - High