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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Characteristics
Flocculation: 
Low
Optimum Fermentation Temperature: 
70-75°F (21-24°C)
Alcohol Tolerance: 
Very High
Alcohol Tolerance: 
Very High (Over 15%)
Attenuation: 
>75%