This is my preferred yeast for ciders, meads, and wines. Extremely low producer of foam, volatile acid and hydrogen sulfide. Ferments well over a wide temperature range (50° - 86° F) and demonstrates high osmotic and alcohol tolerance (up to 18%). Good flocculation with compact lees and a relatively neutral flavor aroma. Use for all types of wines including sparkling, late harvest wines and cider. An excellent choice for champagne and dry whites.
Download Link: Yeast Specifications (PDF File)
