Pure culture whiskey strain of saccharomyces cerevisiae used widely in commercial whiskey, with robust and authentic aromatics even in high-alcohol fermentations. Includes the advantage of complete nutrition and amylo glucosidase. This enables both complete dextrin conversion of malt or grain for maximum yield as well as rapid fermentation to 15% abv. - very high for standard whiskey "low beers."
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Optimum Ferment Temp.NA