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This strain has been widely used in the U.S.
since 1968 and is very popular, particularly for white wines. It is a
strong fermenter with good ethanol tolerance, and will readily ferment grape
musts and fruit juices to dryness. This strain also has good tolerance to free
This strain is recommended for all white wines, some
reds and for fruit juices. Although this yeast is somewhat flocculant, it is not
commonly used for sparkling wine. Pasteur Champagne has been recommended, by
several sources, for restarting stuck fermentations. Ferments best between 15-30
deg. C, (59-86 deg. F). This yeast also works well when you have a very high
gravity barley wine. 5 gram pack for 5 gallons.
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