Louis P Hard Seltzer Yeast

This seltzer yeast is a champagne variant that finishes dry, crisp, clean, and light. For best results, use DAP and yeast nutrients. Pitch plenty of yeast cells to reduce cell growth and ester production when a clean product is desired.

Attenuation:
Temp Range: 60-95 °F
Flocculation:
ABV: 18%
STA1: Negative

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