One of two strains for mead making.  Leaves 2-3% residual sugar in most meads.  Rich, fruity profile complements fruit mead fermentation.  Use additional nutrients for mead making.

Origin: 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