Best before 10/2024

Saccharomyces Bayanus, a strong strain with a very high alcohol tolerance. Used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. Recommended for sparkling wines processed by traditional or Charmat methods.  Recommended for cabernet, cider, dry whites, fruits, meads, port, and sodas.

Temperature range: 59-86 °F (15-30°C).

Alcohol Tolerance: 16% or more.