Some sites say that it is good only to 8-10% but others list it to 15% The company spec sheet says it is for full bodied reds and ferments well to dry, so you should be fine. Here is a link to a spec sheet.
http://www.lesaffreyeastcorp.com/images/pdfs/MONTRACHET.pdf
and
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Product Description:
Red Star® Montrachet (Davis 522), a strain of
Saccharomyces cerevisiae, has been derived from the collection of the University of California. This 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. This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have recently 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.
Product Codes:
66014 - 1125 x 5 g/case
85915 - 20 x 500g/case
85150 - 10 Kg box
Please click here to download a
spec sheet as an Adobe Acrobat PDF.
Please click here for a free download of
Adobe Acrobat Reader.<a href="http://www.lesaffreyeastcorp.com/images/pdfs/West%20Coast%20Sour.pdf" target="_blank">
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