Pastuer Champagne yeast is used to ferment many white wines and some reds. For secondary fermentation of barley wine or Imperial styles, the yeast will finish much of the remaining fermentable sugar left untouched by the beer yeast, leaving the beer cleaner and drier to the palate. Ferments crisp and dry, Pastuer Champagne is ideal for fermenting sparkling style wines and champagne. Low foaming, the yeast exhibits excellent barrel fermentation with good flocculating characteristics.
Origin: Paris, France
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 17% ABV
Eau de Vie