5 g 71-B, Wine and Mead Yeast Write a review
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Used for Sweet Mead, Fruit Wines, Pinot Gris, Riesling, Grenache, Rose, Red French Hybrids, and American Cultivars. Known for fermenting fruity rose wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols. Softens high acid musts by partially metabolizing malic acid.
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