Whisky spirit

An active dried WHISKY SPIRIT yeast without nutrients complex. Intended to ferment 50-100 liters any sugar substrate up to 15% ABV, but best results are achieved using wheat or malted barley grains or alternatively a combination of the two.

WHISKY SPIRIT yeast is a specialist active dried Saccharomyces cerevisiae strain which confers an optimum, highly refined congener profile for whisky spirit. This strain is suitable for production of both malt and grain whiskies and is used extensively within the Scotch whisky and Irish whiskey distilling industry.

With good ethanol tolerance up to 15% ABV, this strain confers an optimum congener profile to the distilled spirit, resulting in whisky with exceptionally well refined organoleptic qualities. Highly viable and robust, this distilling yeast strain is quick to start and displays good fermentation kinetics with rapid and reliable fermentation.

The flavor profile of distilled spirit is well-balanced, smooth, and elegant, with moderately high fruity esters, feisty and soapy notes, and relatively low peat notes. Compared to some distilling strains, minimal ageing is required to produce a well-refined whisky spirit.

Intended to ferment 50-100 liters any sugar substrate up to 15% ABV, but best results are achieved using wheat or malted barley grains or alternatively a combination of the two.

Yeast species: Saccharomyces cerevisiae

Alcohol tolerance: Up to 15 % ABV

Temperature range: 20-35°C

Apparent attenuation: 90-100 %

Dry weight: 92-96%

Viable yeast cells: > 1 x 10¹⁰ cfu/g of yeast

Total bacteria: < 1 x 10⁵ cfu/g

Wild yeast: < 1 x 10² cfu/g

GMO status: GMO Free

*Apparent attenuation is based on use with malted barley mashed with natural malt enzymes and is not directly relevant to use with any other sugar substrates.

Sachet sufficient for 50-100 L fermentation.

Sugar amount \| Quantity of water	50-100 L of wort \| 0.5-1g/L
Approx. % ABV:	15%
Water Start Volume:	20 L
Water Start Temp:	20-30°C
Air Temp Range:	20-35°C
Air Temp Tolerance:	Max 35°C
Fermentation Time 20°C:	4-5 days

*Cannot be used to ferment pure sugar; must be used with malt/grain mash (un-malted grains must be mashed with amylase and glucoamylase enzymes; malt grains can be mashed using natural malt enzymes and/or amylase and glucoamylase enzymes).