Features
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.
More options
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WLP004 Irish ale$ 11.75
286 -
WLP672 Lactobacillus brevis$ 11.75
436 -
WLP677 Lactobacillus delbrueckii I$ 11.75
308 -
WLP013 London ale$ 11.75
263 -
WLP500 Monastery ale$ 11.75
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