Description
Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.
- Flocculation: Low-Medium
- Species: Saccharomyces bayanus
- Attenuation: NA
- Temperature Range: 55-75F, 13-24C
- Alcohol Tolerance: 18% ABV
- Styles: Dry Mead, Pyment, Braggot, Melomel or Spice/Herb/Vegetable Mead
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