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AKA Prise de Mousse. Saccharomyces bayanus. A low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. It will restart stuck fermentations because of good alcohol and sulfate tolerance. This is a very neutral yeast that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations.
Champagne
Dry reds & whites
Cider & sparkling.
45-95° F (7-35° C) alcohol tolerance 18%
Mon - Thur: 10am-6:00pm
Fri: 10am - 8pm
Sat: 10am - 8pm
Sunday: 10am-2pm
4577 N. Pecos St.
Denver, CO 80211
303-292-2739
info@altitudebrew.com
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