Wine Yeast

Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. Can tolerate alcohol concentrations up to 17%

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity & will tolerate alcohol concentrations up to 15%.

Originating from the Vinhos Verde region of Portugal, the QA23 was selected for enhancing the flavors and aromas of grapes utilized in the production of premium white wines. Recommended for styles such as, Chardonnay, Sauvignon blanc, Chenin Blanc, Colomb