Champagne Yeast - WLP 715
When you need a really good attenuator with a neutral character, WLP715 Champagne Yeast is always a great pick for a variety of applications.
The most natural choice for this strain, of course, is making sparkling wines, as its very high attenuation and excellent alcohol tolerance deliver a dry and refreshing finish even in wines over 15% ABV. And thanks to its universal character, WLP715 can easily be used in various styles of wine, cider, mead making, and beer brewing, with many styles benefiting from impressive attenuation and crisp finish this yeast delivers.
|Description||WLP715 Champagne Yeast can be used for both primary and secondary fermentation, bottle conditioning, as well as mixed culture or mono strain fermentations.
Its ability to process various types of sugars without producing excessive by-products such as phenols, esters, and fusel alcohols, make this strain a truly universal fermenter that will find its way into a broad variety of drink type and recipes.
From Apple Cider to Dry Mead, through Belgian Abbey Tripel and Sparkling Wine, WLP715 will always deliver almost complete attenuation and dry, neutral character that will let the base products take over the palate in terms of flavour. Definitely a great strain to keep around for times when you’re feeling experimental.
|Attributes:||Attenuation: 75% - 100%
Alcohol Tolerance: Very High (Over 15%)
Optimum Fermentation Temperature: 70°F - 75°F