DetailsUsed in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics. Excellent in White Wines, Dry Mead, French Cider, Common Perry, Red Bordeaux.
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Ideal Temperature Range (°F) 55-75°F Attenuation (%) NA Flocculation Medium Alcohol Tolerance (%) 17% Rate of Fermentation Fast Foam Production Very Low Nutrient Requirements Normal H2S Production Low SO2 Production Low Profile Wine
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