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Thai Rice Chong Yeast

  • Yeast: Wine/Mead/Cider
  • Yeast: Vault

ATTENUATION :

65% - 70%

ALCOHOL TOLERANCE :

Medium (5-10%)

FERMENTATION TEMPERATURE :

70° - 78° F
21° - 26° C

STA1 :

Negative

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Description

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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  • Part No:

    WLP780

  • Part Name:

    Thai Rice Chong Yeast

  • STA1 QC Result:

    Negative

  • Type:

    Vault
  • Sake