Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. Neutral.
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Optimum Fermentation Temp: 70–75°F
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Flocculation: Low
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Attenuation: 75–100%
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Alcohol Tolerance: Very High (Over 15%)
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Cell Count: 100+ Billion
For best results we recommend ordering an Ice Pack with your liquid yeast.
