White Labs WLP715 Champagne Liquid Yeast

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

Attenuation: +75%

Flocculation: Low

Optimum Ferm Temp: 70-75°F - 21-24°C

Tip: I brought this in because I am going to brew a mead, but I am also going to attempt to do some bottling conditioning of some Belgian ales as well. (maybe not so much of a tip but a statement)


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