WLP780 Thai Rice Chong Yeast

Specialty strain from The Vault
Ale
Wine, Mead and Cider

Typically used for making rice wine but has shown to ferment beer just fine. The ester profile is very fruity and produces a surprising amount of alcohol (15%). The aroma and flavor were highly favorable compared to rice wine made with the traditional yeast balls.

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Characteristics
Attenuation: 
76.00-76.00
Alcohol Tolerance: 
High (10 - 15%)