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Champagne Yeast - White Labs
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Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. White Labs take pride in producing the best liquid yeast on the market. Each strain is carefully grown under sterile laboratory conditions to high cell counts, and concentrated into each vial.
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, or "pitchable". Each vial is equivalent in cell count to a pint starter, or 30-60 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made.
Homebrewers that enjoy yeast culturing- If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of 1 million cells/ml/degree Plato (with a 12 Plato beer).
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Used in:
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Specialty Cider, Mead, Wines
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Optimum Ferm. Temp::
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70-75oF
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Apparent attenuation -:
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75
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Flocculation -:
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Low
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Champagne Yeast - White Labs Information |
Ship Wgt |
Price |
Add to Tab |
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2205
White Labs: Champagne Yeast WLP715 |
0.65 |
$5.99 |
Buy
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One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F.
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Package Size: |
30-60 billion cells |
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