Corvallis Brewing Supply

Home Fermenting Supplies & Packaged-Goods-To-Go! Beer, Wine, Cider, Sake, Mead, Soda, and Cheese.

White Labs 709 - Saké #9 Yeast

7.00
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White Labs 709 - Saké #9 Yeast

7.00

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.

Attenuation: 72.00-78.00

Flocculation: Medium to Low

Alcohol Tolerance: High (10 - 15%)

Optimum Fermentation Temperature: 62.00-68.00

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For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.

Attenuation: 72.00-78.00

Flocculation: Medium to Low

Alcohol Tolerance: High (10 - 15%)

Optimum Fermentation Temperature: 62.00-68.00