Wyeast Dry White/Sparkling/Champagne yeast

Description

Species: Saccharomyces bayanus

 

Profile: Used 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 making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.

 

Metric Temperature Range: 13-24 °C

 

Residual Sugar: 0-0.25%

 

Rate of Fermentation: Fast

 

Foam Production: Very Low

 

Volatile Acid Production: Medium

 

Sulfur dioxide (SO₂) Production: Low

 

Hydrogen sulfide (H₂S) Production: Low

 

MEDIUM FLOCCULATION

55 – 75°F TEMPERATURE RANGE

17% ABV tolerance