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This yeast was renamed from the old name, Montrachet.

First yeast strain selected by the University of Davis, California. Largely used in the United States of America. Good alcohol resistance (till 15% vol.) and specially recommended for fermentation without temperature control thanks to its ability to ferment within a large temperature range (15°C to 35°C, 59°F to 95°F). Neutral aromatic profile. Optimum for the production of full-bodied red and white wines.

Additional Information

Yeast Format Dry
Brand No
Yeast Origin Continental Europe
Yeast Type Wine
Average Attenuation 75

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Customer Reviews

Chewed through my 5 gallon Apfelwein Review by Gavin
This yeast worked beautifully for a German Apfelwein. Very dry finish. 1.062 to 0.999 (Posted on 8/9/2016)
Blueberry wine Review by Raymond
This yeast is great for making blueberry wine! (Posted on 8/9/2016)

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