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.
How to Use
Our Yeast Recommendation Chart provides specifications about alcohol tolerance, temperature range, nutrient needs, vigor, and much more. It will allow you to compare our whole selection of available strains and narrow down to the perfect yeast choice.
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