Pinnacle S - Distillers Yeast

200015000

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Description

WHC Lab are pleased to offer the Pinnacle Distillers Yeast S, an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. it has a high tolerance to early residual sugars.

  • Has a high cell count (>1 x 10*10 cells/g)
  • Rehydrates well in direct pitch applications
  • Has high ethanol and temperature tolerance
  • Has organic acid tolerance
  • Gluten free
  • Can be used in conjunction with nutritional and vitamin supplementation

Attributes:

 Suitable Substrates Molasses
Thermo-Tolerance High 92-98 f
Osmo-Tolerance High
Organic Acid conditioning High
Ethanol tolerance Good circa 13.0 %v/v on cane & beet molasses
Organoleptic suitability High
High gravity suitability Good

Available in 10Kg & 500g

Get in touch for pricing and more information:

Sales@whclab.com

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Industry

Spirits

Yeast

Dried yeast

Recommendation for Liquid Yeast

  • Funky Pineapple

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    • Flocculation: Low
    • Attenuation: 73-80%
    3000

    Select Product

  • Framgarden

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: High
    • Attenuation: 73-80%
    3000

    Select Product

  • Recommendation for Dried Yeast

  • Pinnacle S – Distillers Yeast

    WHC Lab are pleased to offer the Pinnacle Distillers Yeast S, an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. it has a high tolerance to early residual sugars. Has a high cell count (>1 x 10*10 cells/g) Rehydrates well in direct pitch applications Has high ethanol and […]

    200015000

    Select Product

  • Sour Hour Dried Yeast (500g)

    This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

    • Flocculation: Low
    9500
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