Classic yeast that is neutral in character and a strong fermenter. Used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. Can tolerate alcohol concentrations up to 17%.
- Attenuation: 75.00-100.00
- Flocculation: Low
- Alcohol Tolerance: Very High (Over 15%)
- Optimum Fermentation Temperature: 70.00-75.00