WLP715 Champagne Yeast

Sold out
$8.00
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.



Attenuation: >75%

Flocculation: Low

Optimum Ferment Temp.: 70-75°F (21-24°C)

Alcohol Tolerance: 17%

QUESTIONS & ANSWERS

Have a Question?

Be the first to ask a question about this.

Ask a Question