Wyeast 4021 Champagne

Ferments crisp and dry. Used in: Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewurtztraminer.

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 champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Origin: Paris, France
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 17% ABV