Formerly known as "Zinfandel".* Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations.

Origin:
Flocculation: Medium-Low
Attenuation: NA
Temperature Range: 60-85°F, 16-29°C
Alcohol Tolerance: 18% ABV

Residual sugar 0-0.25%

Styles:
   Apple Wine
   Baco Noir
   Cabernet Sauvignon
   Chambourcin
   Champagne
   Cyser (Apple Melomel)
   Dry Mead
   Grappa/Marc/Bagaceira
   Marechal Foch
   Nebbiolo (Barolo, Barbaresco)
   Petite Sirah
   Pinot Noir
   Pinotage
   Pyment (Grape Melomel)
   Rum
   Syrah/Shiraz
   Touriga Nacional
   Vodka
   Zinfandel

Additional Information:
The activator has 50 billion cells of pure, ready-to-pitch yeast, plus an internal juice-based nutrient packet. The Activator is designed to inoculate five gallons of juice or must. The smack pack system allows yeast metabolism to begin, providing proof of healthy yeast. It is not necessary for this package to fully swell before use.

Packet size: 125ml

* In March of 2014, Wyeast Laboratories renamed several of the wine yeasts in their collection for easier identifcation, moving away from European appellations and moving toward their actual uses.  The change is only to the names, th numbers and the strains (along with their fermentation profiles and properties) will remain exactly the same.