Rapid starter that can ferment well in low nutrient musts with higher levels of SO2 or sugar. Will overcome wild yeast. Expresses the freshness of white grape varieties such as Sauvignon Blanc. Will help restart stuck ferments. 18% alcohol tolerance. 59 to 86 degrees.
good choice to restart a stuck Petite Verdot fermentation
We had a batch of very tasty Petite Verdot tested at .8% residual sugar after fermentation stopped. We decided to follow a Scott Laboratory procedure to restart the fermentation and complete the fermentation to dry wine. The Scott procedure recommended this yeast and it worked for us.