Dry White/Sparkling: Wyeast 4021

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Dry White/Sparkling (aka Pasteur Champagne). Used in many white wine fermentations and also some red wines. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Recommended for: Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewurztraminer. Flocculation: medium, alcohol tolerance: 17%, residual sugar: 0-0.25%, 55-75 deg. F.