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White Labs - Champagne
WLP715
Ice Pack
In Stock
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Description

Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines and strong ales.

You can also pitch this yeast as a secondary yeast to dry out a beer. We've had a belgian die out at 1.020SG and after pitching champagne yeast it fermented down to 1.005!

Alcohol Tolerance: 17%
Attenuation: 75%
Flocculation: Low
Fermentation Temp: 70-75F
Wyeast Equivalent: 3021 Champagne





For best results we always recommend ordering an ice pack with your liquid yeast.
 

Item # WLP715
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14LBS
Community Q&A

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Why did you choose this?
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Need it for hard lemonaide
Mike B on May 9, 2018
Need it for hard lemonaide
Mike B on May 9, 2018
Ginger Beer
Adam Sannes on Jan 25, 2018
Ginger Beer
Adam Sannes on Jan 25, 2018
I have a RIS, final gravity should be around 1.03 to 1.04. I originally used Wyeast 1084 starter with 2 packs of US-04. OG 1.135. I'm stuck at 1.051, even after adding champagne yeast EC-1118. It didn't drop any points with that. It's been 2 weeks primary and gravity hasn't dropped in 1.5 weeks. Do you think the WLP099 will help at this point? Thanks in advance
Antonio Logan on Aug 14, 2018
BEST ANSWER: Hello Antonio - That is one big mutha of an RIS. Not sure if this is suitable for adding to the fermenter but may help break down stubborn sugars. You will also likely need a very strong culture to withstand the residual alcohols present. Best of luck!
White Labs Ultra Ferm
White Labs Ultra Ferm
Reviews

5.0 / 5.0
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Worked great. Love More Beer! Yes.
Worked great. Love More Beer! Yes.
September 9, 2018
Purchased
1 month ago
We made a small batch of mead with this yeast and some local raw honey and it was amazing. It stayed super bubbly and kept some of the honey's sweetness and brought out the floral notes without being overly sweet.
February 6, 2018
Purchased
9 months ago
Meads and secondaries
I've used this yeast with great results for dry meads. I've found it really lets the honey character come out. I started making 2L starters w/ honey and plenty of yeast nutrient and it knocked months off of my fermentation times.

Also used it to finish up a few high-gravity ales. Brought my imperial stout down from 1.016 to 1.012 in just two weeks.
May 8, 2013