A wine yeaststrain that less attenuative than the Champagne yeast, leaving some residual sweetness. Slightly fruity & will tolerate alcohol concentrations up to 15%. A good choicefor sweet mead& cider, as well as Blush wines, Gewurztraminer, Sauternes, Riesling. Attenuation: 75; Flocculation: Low; Optimum Ferm Temp: 70-75.