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delivering clean results quickly while staying remarkably forgiving across real-world fermentation conditions
Two 12g sachets are enough to treat a 5–6 gallon batch
Although easy to ferment
Fermentation Temperature: 60–94°F (16–34°C)
CITRUS Dry Wine Yeast Champagne delivering clean results quickly whileChops thiols releasing citrus, passionfruit, grapefruit, floral flavors Ferment at 58 61 for maximum enzymatic activity #1 Choice for Sauvinon Blanc. Also good for Viognier Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine 4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and