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

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
  • Category: Yeast
  • STA1 QC Result: Negative
  • Type: Vault