Also called Epernay II. Produces fine white wines with fruity/estery aromas. A steady, yet moderate to slow fermenter, it is easy to stop fermentation in cases where residual sugar is desired. Recommended for fruit wines, ciders and meads as well. Ferments from 50 to 80 degrees.
White-wine alternatives with different aroma, temperature and nutrition requirements. Yeast choice alone does not guarantee residual sweetness. Compare attenuation, fermentation temperature, alcohol tolerance and the package pitching guidance before switching; these are recipe alternatives, not a claim that the cultures are identical.
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