WLP715 Champagne Yeast
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$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%
Attenuation: >75%
Flocculation: Low
Optimum Ferment Temp.: 70-75°F (21-24°C)
Alcohol Tolerance: 17%
