Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines and strong ales.
You can also pitch this yeast as a secondary yeast to dry out a beer. We've had a belgian die out at 1.020SG and after pitching champagne yeast it fermented down to 1.005!
Alcohol Tolerance: 17%
Fermentation Temp: 70-75F
Wyeast Equivalent: 3021 Champagne