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White Labs - Champagne
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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
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Ginger Beer
Adam S on Jan 25, 2018
Ginger Beer
Adam S on Jan 25, 2018

5.0 / 5.0
2 Reviews
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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
1 month 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