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Description
Classic cider yeast. Ferments dry, but retains flavour from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Flocculation: Medium
Attenuation: > 80%
Temperature: 20 - 24°C
Alcohol Tolerance: Very High (+15%)
Diastatic (STA1): No
Flavour Profile: Dry
Suitable Beer Style: Cider
Availability: Always
Possible Substitutes