WLP709 Sake #9 Yeast

Specialty strain from The Vault
Wine, Mead and Cider

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.

Horizontal Tabs

Characteristics
Attenuation: 
72.00-78.00
Flocculation: 
Medium to Low
Alcohol Tolerance: 
High (10 - 15%)
Optimum Fermentation Temperature: 
62.00-68.00