Flor Sherry Wine Yeast (WLP700)

This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.

Type: Wine Yeast

Minimum Attenuation: 80%

Maximum Attenuation: >80%

Flocculation: N/A

Minimum Fermentation Temperature: 70°F (21°C)

Maximum Fermentation Temperature: >70°F (>21°C)

Alcohol Tolerance: 16%