Yeast Bank

1-100%
1-100°F (-17-38°C)
wine mead cider Strains

Core Strains are composed of 68 beer and wine yeast strains including wild yeast and bacteria as well as WLP600 Kombucha SCOBY. These strains are grown year-round with a shipping lead time of 1 to 17 days. The Core Strains are available to professionals, retailers, and homebrewers, with both PurePitch® and Custom Pour packaging for professionals. Homebrew-sized options are packaged in PurePitch® and vial packaging.

White Labs Vault Strains are a collection of specialty strains. The availability for specialty strains from The Vault depends on whether the customer is a homebrewer, professional, or retailer. Homebrewers may place a pre-order on select strains by visiting whitelabs.com/thevault or purchase yeast directly from a retailer that carries The Vault Seasonal Releases. All strains from The Vault are available to professionals with longer lead times and minimum order requirements.

WLP001 California Ale Yeast®

Ale
Distilling
Wine, Mead and Cider
This strain was the first yeast strain produced by White Labs in 1995. It’s our best-selling yeast, famous for its clean flavors and hardy...
Attenuation
73% - 80%
Flocculation
Medium
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
68°F - 73°F
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WLP002 English Ale Yeast

Ale
Wine, Mead and Cider
This is a classic ESB strain from one of England’s largest independent breweries. While it is traditionally used for English-style ales including...
Attenuation
63% - 70%
Flocculation
Very High
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
65°F - 68°F
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WLP028 Edinburgh Scottish Ale Yeast

Ale
Distilling
Wine, Mead and Cider
This strain produces underlying esters of pear and melon which work well with hop and malt derived notes. It’s medium to high alcohol tolerance is...
Attenuation
70% - 75%
Flocculation
Medium
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
65°F - 70°F
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WLP060 American Ale Yeast Blend

Ale
Wine, Mead and Cider
This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles. The...
Attenuation
72% - 80%
Flocculation
Medium
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
68°F - 72°F
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WLP590 French Saison Ale Yeast

Ale
Specialty / Belgian
Wine, Mead and Cider
One of our most popular saison strains, it is great for farmhouse-style beers because it produces flavors and aromas of pear, apple and cracked...
Attenuation
78% - 85%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
69°F - 75°F
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WLP603 Torulaspora delbrueckii

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and...
Attenuation
30% - 50%
Flocculation
Medium to Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
50°F - 86°F
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WLP616 Funky Cider Blend

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend results in a slight tartness and a mild...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
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WLP673 Lactobacillus buchneri

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
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WLP678 Lactobacillus hilgardii

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
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WLP692 Debaryomyces hansenii

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
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WLP693 Lactobacillus plantarum

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
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WLP700 Flor Sherry Yeast

Specialty strain from The Vault
Wine, Mead and Cider
Creates green almond, Granny Smith apple and nougat characteristics found in sherry. For use in secondary fermentation.Perfect for producing the...
Attenuation
80% - 100%
Flocculation
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
70°F - 100°F
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WLP705 Sake #7 Yeast

Wine, Mead and Cider
Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce...
Attenuation
80% - 100%
Flocculation
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
70°F - 100°F
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WLP707 California Pinot Noir Yeast

Specialty strain from The Vault
Wine, Mead and Cider
Produces fruity and complex aromas and is reliable for difficult fermentations. Isolated from pinot noir grapes in Davis, CA.**This strain has been...
Attenuation
80% - 100%
Flocculation
N/A
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
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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...
Attenuation
72% - 78%
Flocculation
Medium to Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
62°F - 68°F
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WLP715 Champagne Yeast

Ale
Specialty / Belgian
Wine, Mead and Cider
Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the...
Attenuation
75% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
70°F - 75°F
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WLP718 Avize Wine Yeast

Specialty strain from The Vault
Wine, Mead and Cider
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
60°F - 90°F
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WLP720 Sweet Mead/Wine Yeast

Distilling
Wine, Mead and Cider
Produces a slightly fruity flavor and aroma while leaving more residual sweetness than WLP715 Champagne Yeast. This strain will tolerate alcohol...
Attenuation
0% - 0%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
70°F - 75°F
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WLP727 Steinberg-Geisenheim Wine Yeast

Specialty strain from The Vault
Wine, Mead and Cider
High fruit ester production. German in origin and cold tolerant.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
50°F - 90°F
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WLP730 Chardonnay White Wine Yeast

Specialty strain from The Vault
Wine, Mead and Cider
Dry wine yeast with slight ester production and low sulfur dioxide production which enhances varietal character.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
50°F - 90°F
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WLP735 French White Wine Yeast

Wine, Mead and Cider
Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.Click Here for a Sizing ChartNano (500mL)1.5L2L...
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
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WLP740 Merlot Red Wine Yeast

Wine, Mead and Cider
Neutral character, with low fusel-alcohol production. Ferments dry.**This strain has been genetically typed in our lab using polymerase chain...
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
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WLP749 Assmanshausen Wine Yeast

Specialty strain from The Vault
Wine, Mead and Cider
This strain is a German red wine yeast that is cold tolerant. Produces spicy fruit aromas.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
50°F - 90°F
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WLP750 French Red Wine Yeast

Specialty strain from The Vault
Distilling
Wine, Mead and Cider
Classic Bordeaux yeast with a rich, smooth flavor profile.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
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WLP760 Cabernet Red Wine Yeast

Specialty strain from The Vault
Wine, Mead and Cider
A versatile strain for full-bodied red wines with ester production that complements dry aromatic white wines.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
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WLP770 Suremain Burgundy Wine Yeast

Specialty strain from The Vault
Wine, Mead and Cider
Emphasizes fruit aromas in barrel fermentations. Posesses a high nutrient requirement to avoid volatile acidity production.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
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WLP773 Scottish Cider Yeast Blend

Specialty strain from The Vault
Wine, Mead and Cider
This is an exciting blend of two ale strains and one wine strain. Unlike a lot of ale strains that typically dry out most ciders, this unique blend...
Attenuation
80% - 80%
Flocculation
Medium to High
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
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WLP775 English Cider Yeast

Distilling
Wine, Mead and Cider
Classic cider yeast that ferments dry, but retains the flavor from apples.Click Here for a Sizing ChartNano (500mL)1.5L2L   
Attenuation
80% - 100%
Flocculation
Medium
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
68°F - 75°F
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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...
Attenuation
76% - 76%
Flocculation
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
0°F - 0°F
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