CITRUS Dry Wine Yeast Champagne Fermentation Temperature: 60–94°F (16–34°C)

Fermentation Temperature: 60–94°F (16–34°C)

Reliable & Consistent: Every batch undergoes PCR testing for verified strain purity and performance consistency

the beer can smell and taste fresher

Wide Temperature Tolerance: Ferments cleanly across a broad temperature range 65-90°F (18-32°C)

CITRUS Dry Wine Yeast Champagne Fermentation Temperature: 60–94°F (16–34°C)Chops 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