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MSO sours wine and mead when added to must in conjunction with a cerevisae yeast
Strain # RBY80 Name Saison II Yeast Compare with Dupont Attenuation 78% - 85% Fermentation temp (F) 68 - 78 Peak Alcohol 12% Flocculation low
Strain # RBY28 Name London ESB Yeast Compare with Fullers Attenuation 65% - 75% Fermentation temp (F) 65 - 75 Peak Alcohol 9% Flocculation high
Strain # RBY41 Name French Saison Yeast Compare with Brasserie Thiriez Attenuation 77% - 83% Fermentation temp (F) 65 - 77 Peak Alcohol 12% Flocculation low Country France
Strain # RBY18 Name Cali-Common Steam Yeast Compare with Anchor Attenuation 65% - 75% Fermentation temp (F) 58 - 65 Peak Alcohol 10% Flocculation medium Country USA
RBY19 German Lager Yeast Belgian MSO sours wine and meadRBY19 Strain # RBY19 Name German Lager Yeast Compare with Weihenstephan 206 Attenuation 70% 74% Fermentation temp (F) 48 56 Peak Alcohol 9% Flocculation medium Country Germany
