White Labs - Champagne Yeast

White Labs - Champagne Yeast

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60 day no hassle return policy. Details

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 - Out Of Stock
Pennsylvania - In Stock
Weight 0.14 LBS
Community Q&A

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Why did you choose this?
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Because of the high alcohol tolerance and good carbonation produced.
Devon C on Aug 25, 2020
used before
Richard O on Jul 31, 2020
Because of the high alcohol tolerance and good carbonation produced.
Devon C on Aug 25, 2020
Making a mead
Robert G on Aug 11, 2020
used before
Richard O on Jul 31, 2020
Jeffrey Lees on Jul 23, 2020
used before good success
William Minton S on Jul 17, 2020
Strong abv and recommended by a recipe
Jared S. on Jul 15, 2020
wine making
Toni S I on Jun 18, 2020
rescue a high sugar fermentation
Francis D M on Jun 10, 2020
I needed champagne yeast
Blake H on Jun 1, 2020
brew with
Chad S on May 26, 2020
Need it to make mead
Karen D on May 26, 2020
ANDREW L on May 22, 2020
It's bomb.com
Jason R L on May 5, 2020
it's for mead ;) shhhh
Landyn B on Apr 29, 2020
Making cider
Jere H on Apr 22, 2020
Cole M A on Mar 5, 2020
Adding it to our frozen yeast library
James McLaughlin on Feb 29, 2020
Used it before and I like it. Like white labs
Walter L.Doughty on Feb 20, 2020
use it before - like it
Nikolaus H on Dec 12, 2019
I'm making a Beer / Wine Hybrid
Kenneth S on Dec 3, 2019
It makes for a nice finish on one of our Homebrew recipe
Nick J S on Oct 28, 2019
for a mead
Mattox B on Oct 24, 2019
Going add to the second fermenter of Barley Wine
Walter L.Doughty on Oct 18, 2019
fermentation dry cider
Jeffrey Lees on Oct 15, 2019
Perfect for hard cider
Jeffrey K on Sep 27, 2019
Dry mead
William H on Mar 23, 2019
Cider time!
Gus Fort on Mar 19, 2019
Brewing Mead
Chad & Alicia B on Mar 5, 2019
making a high abv beer
dennis O on Jan 1, 2019
Making plum wine
Roy D on Oct 2, 2018
Need it for hard lemonaide
Mike B on May 9, 2018
Ginger Beer
Adam Sannes on Jan 25, 2018
Making a mead
Robert G on Aug 11, 2020
Jeffrey Lees on Jul 23, 2020
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 (10 mL)
White Labs Ultra Ferm (10 mL)

5.0 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
This is the third time I have used this yeast. Great producer of alcohol.
July 30, 2020
2 months ago
Worked great. Love More Beer! Yes.
Worked great. Love More Beer! Yes.
September 9, 2018
over 2 years 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
over 2 years 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