WLP715 Champagne Yeast

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

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Frequently Asked Questions

Characteristics

Attenuation>75%

FlocculationLow

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

Alcohol Tolerance17%

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