Wyeast: 4021 / Dry White / Sparkling / Champagne

Wyeast: 4021 / Dry White / Sparkling / Champagne

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Species: Saccharomyces bayanus

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.

Good with: Reds, Whites, Meads, Cider

App. ABV Tolerance: 17% / App. Attenuation:

Flocculation: Medium / Temperature: 55 F - 75 F