Name: S.cerevisiae (bayanus), C-1108, Pasteur Institute strain (UCD 595)
Producer: Gervin (No.3 Yellow label), Red Star Yeasts (?Pasteur Champagne)
Origin: Champagne, France (mixed population culture)
Used style: sparkling, dessert
other: clean, neutral ferments
Ferment: starts fast, proceeds very slowly
Temps: 12-30C range (some say 15-25C), optimum 20C
Alcohol tolerance: High (17%)
Foam: Medium (some high in warm weather)
Sediment: Fine lees
SO2 tolerance: 25ppm
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: Clean
Other: good for stuck ferments