Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Vintner's Choice yeast nutrient is recommended.
Flocculation: Medium
Attenuation: NA
Temperature Range: 65-75°F, 18-24°C
Alcohol Tolerance: 11% ABV
Styles: Braggot, Common Cider, Cyser (Apple Melomel), Metheglin, Open Category Mead, Other Fruit Melomel, Semi-sweet Mead, Strawberry, Cherry, Peach, etc. Sweet Mead