Classic cider yeast that ferments dry, but retains the flavor from apples. Sulfur is produced during fermentation, but will disappear in the first two weeks of againg. Can also be used for wine and high gravity beers.
- Attenuation: 80.00-100.00
- Flocculation: Medium
- Alcohol Tolerance: Medium - High (8 - 12%)
- Optimum Fermentation Temperature: 68.00-75.00