This dry wine yeast strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide.

Species : Wine
Fermentation Temp Range (F) : 59-86
Apparent Attenuation Range (%) : n/a
Flocculation : Low
Alcohol Tolerance : 13%

Pitching/Fermentation : Red Star Montrachet Wine Yeast (Davis 522), a strain of Saccharomyces cerevisiae, has been derived from the collection of the University of California.

UCD #522

Notes : This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds.
Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.

Best Styles : Chardonnay, Merlot, Syrah, Zinfandel

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 770
Dry Yeast Substitution : n/a

*Important Note: This yeast was formerly known as Montrachet

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