Dry Wine

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.

Properties

Laboratory:

Wyeast Labs

Product ID:

4021

Type:

Wine

Form:

Liquid

Flocculation:

Medium

Best For:

Asti type, Brandy, Cabernet Franc,Cava type, Chardonnay, Cognac, Armagnac, Common Perry, Dolcetto, Dry Mead, Eau de Vie, French Cider, Grappa/Marc/Bagaceira, Melon (Muscadet), Muscat Blanc, Pinot Gris, Pinotage, Red ,Bordeaux type blends, Rum, Scotch, Sémillon, Seyval Blanc, Sherry, Soave type ,blends, Sparkling wine, Traditional Perry, Trebbiano/Ugni Blanc, Vermouth, Vodka, Whiskey

Attenuation

Average Attenuation:

83 %

Minimum temperature:

13°C

Maximum temperature:

24°C