WLP720 Sweet Mead/Wine Yeast. A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. Apparent attenuation: <75%. Flocculation: low. Optimum temp: 70°-75° F
WLP775 English Cider Yeast. Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. Apparent attenuation: >80%. Flocculation: medium. Optimum temp: 68°-75° F
WLP715 Champagne. Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. Apparent attenuation: >75%. Flocculation: low. Optimum temp: 70°-75° F
Wyeast Eau De Vie 4347 "Eau De Vie" means "water of life" in French. This yeast is a very good choice for alcohol tolerance and stuck fermentations. It produces a very clean, dry profile, with low ester formation and other volatile aromatics. Origin: France; flocculation: low; attenuation: NA; temperature range: 65-80 F (18-27 C); alcohol tolerance: 21% ABV.