The most famous and almost inevitable strain for producing Scotch and single malt whiskies. Produces great congeners, suitable for the aging of the whiskies in barrels. Good alcohol resistance (over 15% v/v). Very good attenuation due to the assimilation of complex sugars, making it the best option for whiskies produced from malt, when enzyme additions are not allowed. Good choice for continuous fermentation. Despite its popularity in Scotland, it is suitable for producing all kind of whiskies or distilled grain (raw or malted) beverages that will be aged in barrels.
Yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monestearate)
During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months, without affecting its performance. At final destination: Store in cool (<10°C), dry conditions
15-20g into 20-30 Litres
50 to 80 g/hl for first fermentation
- Direct inoculation Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).
- With prior rehydration Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration.