WLP709 Sake #9 Yeast
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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.
Attenuation: 72 - 78%
Flocculation: Medium to Low
Alcohol Tolerance: High (10 - 15%)
Optimal Fermentation Temperature: 62 - 68°F
*Vault Strain, depending on availability at White Labs minimum quantity may be 1.75L and may take up to 21 days to produce if not in stock.*
*We receive weekly shipments direct from White Labs every Monday*
*Orders placed by Thursday 4pm EST (7pm PST) will be received by Monday the following week pending availability at White Labs*
Attenuation: 72 - 78%
Flocculation: Medium to Low
Alcohol Tolerance: High (10 - 15%)
Optimal Fermentation Temperature: 62 - 68°F