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