Wyeast 4021 Dry White/Sparkling ™


Price:
Sale price$9.99

Description

It is recommended to add an Ice Pack (Type "ice1" into search bar) for any liquid cultures to be shipped.

Species: Saccharomyces bayanus

Profile: Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Metric Temperature Range: 13-24 °C

Residual Sugar: 0-0.25%

Rate of Fermentation: Fast

Foam Production: Very Low

Volatile Acid Production: Medium

Sulfur dioxide (SO₂) Production: Low

Hydrogen sulfide (H₂S) Production: Low

MEDIUM

FLOCCULATION

55 - 75°F

TEMPERATURE RANGE

17

ABV

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