Sake Yeast #7

  • Yeast: Wine/Mead/Cider

ATTENUATION :

70% - 90%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Very High (15%+)

FERMENTATION TEMPERATURE :

70° - 90° F
21° - 32° C

STA1 :

Negative

Description

Our Sake #7 Yeast Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.

POF: Positive

Pitch Rate Calculator

  • Part No:

    WLP705
  • Part Name:

    Sake Yeast #7
  • STA1 QC Result:

    Negative
  • Type:

    Core