Distilling Catalog

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Professional Distillers Catalog

w h i t e l a b s

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Table of Contents

3. Company Introduction

5. Yeast - Liquid Cultures

6. Yeast - Dried

7. Nutrients & Enzymes

9. Consulting

Yeast Culture Banking & Maintenance Services

11. Analytical Services

12. Vodka

14. Gin

16. Tequilla

18. Rum

19. Bourbon Whiskey

22. Rye Whiskey

24. Brandy

White Labs, Inc.White Labs Inc. has a long history of helping people make flavorful beer, wine, and spirits. Started in 1995, White Labs creates pure yeast cultures at its San Diego headquarters and tests beer, wine and spirits in its extensive analytical laboratory. White Labs offers a plethora of fermentation products including enzymes and

nutrients, courses in its media-rich training room, and features a 35-tap tasting room that is open to the public.

Distillers and others around the world trust White Labs to secure one of the most important ingredients in fermented products. White Labs specializes in providing pitchable quantities of certified pure liquid yeast. The yeast is grown in small, controlled batches, and all work is done in a full-service laboratory. White Labs has some of the strongest standards in the industry and never compromises on its production methods and testing. The purity and performance of the yeast is checked at each stage of growth, and a Certificate of Quality is provided for every customer. Com-bining great science and technology, White Labs tracks yeast throughout the plant using its customized tracking and ordering software,Yeastman. With a couple of clicks, employees and customers can see, real-time, ex-actly when yeast will be available and can consult present and past testing results. Once yeast clears our extensive QA process, Yeastman knows it is available for sale. Yeastman shows that most strains are available for ex-pedited shipping, as White Labs produces yeast both for customer orders and expected orders.

Besides using technology to monitor yeast, White Labs has experts on staff to help customers at a moment’s notice. The staff of microbiolo-gists provides wineries with on-site and telephone laboratory consulting. The mission is to provide the highest quality product at a fair price with unparalleled service. White Labs strives to be the best yeast company in the world. To further these goals, White Labs relocated to a new building in 2011 in order to keep up with increasing demand in the craft beverage industry. This also allowed White Labs to offer more expertise in fermen-tation education with a new training room and teaching laboratory.

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YEAST- Liquid CulturesCultured by White Labs from our private yeast bank. Liquid strains are delivered fresh and pure from wild yeast and bacteria. The freshness and diversity of liquid yeast can enhance the flavor of spirits, especially with rum, whiskey and brandies. Available in sizes for 50, 200 & 400 gallons.

wlP001-California ale Yeast Suitable for vodka, gin and neutral spirits

wlP028-edinburgh scottish ale Yeast Suitable for Scotch-style whiskey and bourbon

wlP045-scotch whiskey Yeast Suitable for Scotch Whiskey or American-style Whiskey

wlP065-american whiskey Yeast Suitable for American-style Whiskey using barley or corn base

wlP070-bourbon Yeast Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain

wlP078-Neutral Grain Yeast Clean-fermenting, suitable for any neutral spirit

wlP720-sweet Mead Yeast Suitable for rum and brandies

wlP760-Cabernet Yeast Suitable for vodka, gin, grappa and neutral spirits

wlP775-english Cider Yeast Suitable for fruit brandies

The company was founded by Chris White, Ph.D, following years of research and devel-opment of a library of brewers yeast strains from around the world. Chris White received an undergraduate degree in Biochemistry from U.C. Davis, where his interest in brewing was inspired by Dr. Michael Lewis and Brewing and Malting Science courses. He began home-

brewing and relocated to San Diego for graduate studies in biochemistry. Chris’s doctoral thesis focused on developing high cell density growth techniques for an industrial yeast strain, Pichia pastorus. Because of his passion for craft brewing, Chris began to experiment, using the same high cell density growth techniques on brewers yeast. Chris developed a process to grow pitchable quantities of pure liquid brewers yeast. This innovation caught on quickly within the brewing community and White Labs yeast developed a strong word-of-mouth reputation. White Labs Yeast Culture Collection currently has over 500 deep frozen strains from around the globe. White Labs began providing one strain of yeast for one local San Diego homebrew shop, Homebrew Mart. Today, White Labs provides hundreds of yeast strains to breweries, wineries, distilleries, and homebrew retailers all over the world.

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YEAST-DriedWLDWHISKEYAG-1KG Whiskey Turbo AG-1kg Pure culture whiskey strain of saccharomyces cerevisiae used widely in commercial whiskey, with robust and authentic aromatics even in high- alcohol fermentations. Includes the advantage of complete nutrition and amylo glucosidase. This enables both complete dextrin conversion of malt or grain for maximum yield as well as rapid fermentation to 15% abv. - very high for standard whiskey “low beers.”

WLDRUMAG-1KG Rum Turbo AG - 1kg Osmophilic saccharomyces cerevisiae strain especially suited to 50:50 blend of molasses and sucrose fermentations to 15%abv. Contains complete nutrition for rapid fermentation. Producing full, rich fruity aromatics and includes amylo glucosidase enzyme for breaking longer sugar chains and optimum yield.

WLDVODKAAG-1KG Vodka Turbo AG - 1kg High yield vodka strain with extra-ordinarily low metabolite production ideal for use with sugar, grain or potato feedstock in vodka production. Provides complete nutrition for easy fermentation of low-nutrition washes together with amylo glucosidase enzyme for dextrins conversion.

WLDTY48-1KG TY48 - 1kg High performance temperature and ethanol tolerant yeast capable of reaching 20%abv from pure sugar wash in 8 days. With AG enzyme to allow starch based feedstock after normal gellatination and alpha amylase treatment.

Danstil eDV 493 Active dried yeast which was isolated and selected by INRA Guadeloupe on cane molasses. For use in beverage fermentations. Available in 500

gram package.

Danstil eDV 46 Active dried strain, selected in France from a beet molasses fermentation, is also suited for fermentations of other by-products of the sugar industry. It is a fast starter, has high osmotolerance (up to 20%), and an exceptional aptitude for alcohol conversion. Available in 500 gram package.

K1 Lalvin V1116 (K1) is an active dried yeast for use in rum, brandy and fruit brandies. Isolated in 1972 by Pierre Barre of the INRA Montpellier. K1 is also used in white wines, ice wines, roses and basic red wines. Available in 500 gram packages.

71b Lalvin 71B is an active dried yeast recommended for use in vodka, gin, and neutral spirits. Also used in nouveau wines, 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. Available in 500 gram bags.

eC-1118 EC-1118 is an active dried yeast for use in whiskey and bourbons. It has been isolated in Champagne and its use validated by the Comité. Interpro-fessionnel du Vin de Champagne (CIVC). Sold in 500 gram bags.

Nutrients & Enzymesservomyces Servomyces, invented by a distilling professional, is a nutritional yeast supplement (GMO free) that was originally developed by Weihenstephan and the Munich University. Servomyces enables any yeast strain’s ability to in-corporate essential nutrients into its cellular structure. It has been proven to:

• Cuts down fermentation time

• Improves the health and viability of yeast.

• Produces faster, more complete attenuations

• Improves the quality of the finished product

Available in 10-gram packets and a 500-gram bulk package. Each 10-gram

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packet services 200 gallons.

Go-Ferm Go-Ferm provides bio-available micro-nutrients in the non-stressful environment of the yeast rehydration water. By making key minerals and vitamins available to the selected yeast at the critical beginning of rehydra-tion, the yeast’s viability increases and fermentations finish stronger. 200g services 200 gallons.

Fermaid K

Fermaid K is a blended complex yeast nutrient that supplies ammonia salts (DAP), alpha amino nitrogen (derived from yeast extract), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast. Fermaid K should be hydrated before adding to an active fermentation to avoid CO2 release and overflowing of tanks or barrels. It is available in 10 kg boxes and 2.5 kg bags.

wlN4500 ProMax Increase the health of your yeast with Free Amino Nitrogen provided by Pro Max, a protease that releases protein from the starches in your mash.

wlN4100 Ultra-Ferm Enzyme used to provide higher Attenuation, which completely hydrolyzes all sugars into fermentable ones. Increases alcohol yield.

wlN4400 Visco-buster Decrease the viscosity of mashes by using Visco-Buster to hydrolyze the Beta Glucans. Particularly useful in mashes with high percentage of corn, rye, or other non-barley starches.

wlN4300 Opti-Mash Using Corn, Rye, Rice, Buckwheat or other non barley sources? Get better starch liquefaction with Opti-Mash, a thermostable alpha-amylase that keeps working when barley amylases quit.

ConsultingWhite Labs offers expert, affordable on-site assistance for all of your fermentation needs, including:

• Laboratory Staff Training

• Laboratory Set-Up, including protocol and procedure manuals

• Contamination Risk Assessment/Clean-Up

• New Product and/or Fermentation Method Assistance

• Yeast Handling

• Yeast Propagation

• Facility Audit

• Product Development

For more information, and to discuss you individual needs, please contact us at [email protected]

Training Classroom & SeminarsYeast Essentials for Brewers

Yeast & Fermentation for Winemakers

Yeast & Fermentation for Distillers

Fermentation Fundamentals for Homebrew

Secrets to Sour Beer Fermentation

Yeast & Fermented Foods

Enzymes in Fermentation

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Yeast Culture Banking & Maintenance Services

Culture Yeast • Native Yeast Collections Non-Saccharomyces Yeast or Bacteria

Our expertly trained staff will prepare your proprietary yeast cultures for long-term housing and deep freeze storage. Service includes microbiological analysis, fermentation performance analysis, optimal culture selection, and mutation testing. With our banking services, you get:

• Security for strains at an off-site and protected location • Storage of your yeast for future use • Protection of yeast strain integrity by storage at -80˚C • Yeast slants for long-term use • Pure liquid cultures that are ready to inoculate

Native Yeast Program

The Native Yeast Program offers tailored solutions to clients interested in obtaining a proprietary “estate culture”, isolated from their local envi-ronment such as facility, old barrels or distilling equipment. The work is based on individual needs and will typically involve:

• Sampling (either by client or by White Labs Technician), • Isolation of yeasts • Identification to species level • Selection of best candidate isolates • Characterization of physical properties • Evaluation of fermentation performance • Design of the optimal culture, specific to the client’s needs

The techniques allow the client to differentiate their product while staying true to their origin and brand characteristics, and are furthermore a powerful tool for taming a spontaneous fermentation. Enrolling in the Native Yeast Program gives control and consistency of the fermentation

Analytical ServicesCatalog# Distilled beverage analysis Price Quantity

RequiredLS6646 alcohol by Volume $25 200 mls

LS3450 Distillation Profile by Gas Chromatography (Ethyl Acetate, 1-Propanol, Acetaldhyde, Isoamyl Alcohol, Isoamyl actate, Ethyl octanoate, ethyl hexanoate, acetone, ethyl butyrate, isobutyl acetate, methanol, isobutanol, 2-methylbutanol)

$138 200 mls

LS3460 heads, hearts, and tails analysis (Distillation Profile by GC for 5 samples)

$369 200 mls

LS3010 Methanol by Gas Chromatography $89 200 mls

LS3011 Furfural alcohol $89 200 mls

SIT0040 titratable acidity $23 200 mls

All individual analysis / other analysis - POR

while staying true to the indigenous microbiological characteristic. After obtaining a pure single-strain or mixed culture unique to the product, White Labs will maintain the strains in a stable format until needed by the client. These native strains are proprietary to the individual client, and can be provided on slants or in pure liquid cultures. special Projects

Always eager to stay on the forefront of fermentation science and its applications, White Labs is frequently engaging in “Special Projects” for clients in all areas of fermentation. Apart from beer, distilling and wine projects these include baking, coffee, cocoa, kombucha, kefir and other fermented products. Fermented foods of all sorts are continuously gaining popularity among consumers and White Labs is proud to offer custom project solutions ranging from the counter-top hobbyist to high technolo-gy research projects. The Special Project Team is here to support wherever there is fermentation involved!

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VodkaFErMENTATIoN AND SugAr SourCE

In the production of neutral vodkas, much depends on the selection of a suitable spirit, and the fermentation base of the spirit is less critical than the degree of purification achieved in distillation. In Russia, vodka is made from both grain and potato spirit; in the West, grain and molasses spirit are used. The selected spirits are diluted in alcoholic strength and subjected to treatment with activated carbon.

For potato vodka, potatoes must be cooked and gelatinized with as little water as possible, to maintain fluidity. Alpha amylase is added to keep liquid and Glucoamylase is used to liquefy product. Saccrafication takes place in approximately 30 minutes, and 100% gluclose is produced at 140ºF in a cooker. Another method is to add the enzyme directly to fermentation for a slower conversion. This “spoon fed” approach helps in avoiding a “glucose shock” effect of stressing the yeast. Cereal grains would use a similar process but would utilize varying gelatiniza-tion temperatures.

Fermentation Targetsstart end

Gravity 13.5-25 Brix 1.5 Brix

pH 4.8-5.2 3.9

Duration 72 hours, may be as long as 96-120 hours

Alcohol by Volume 5.8-15%

Recommended Nutrient

• Go Ferm™ @ 2.5lbs / 1000 gal @ yeast rehydration • DAP @ 2 lbs / 1000 gal @ start of fermentation • Fermaid K™ @ 2lbs / 1000 gal @ 1/3 depletion of sugar

Pitching Rates • 2lbs active dry yeast / 1000 gal • 8 liters liquid yeast / 1000 gal

Recommended enzyme *Dependent on fermentation substrate* • Visco-Buster • Ultra-Ferm • Opti-Mash

• WLP760 - Cabernet Yeast

• Vodka Turbo AG

• WLP078 - Neutral Grain Yeast

• EDV 46™ Lallemand

• Superstart™ Ethanol Technology

• K1™ Lallemand

• EC1118™ Lallemand

Recommended Yeast for Vodka Yeast used in Vodka Fermentations should produce a clean neutral flavor. The yeasts below are recommended for fermentation of Vodka.

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ginFErMENTATIoN AND SugAr SourCE

The production of alcohol is not an intrinsic part of the process of manufacturing gin, where a suitable high-quality spirit is selected and redistilled with flavoring materials or processed in some other way. Any material containing carbohydrate which can easily and economically be made available for fermentation can be considered as a suitable source material for spirit production. Materials rich in starch such as grain and potatoes will require a conversion to a more fermentable form while molasses possesses readily fermentable sugars.

The transformation of starch granules into a form that is capable of being fermented can be achieved by a number of methods. Tradition-ally done by enzymes, more modern plants utilize cooking the grain under conditions of elevated temperature and pressure to bring about starch gelatinization. The elevated temperatures and pressures ensure complete gelatinization and consequent higher spirit yield. At the ter-mination of cooking, the gelatinized starch is commonly blown down or discharged from the cooker at high pressures to aid in the break-down of large solids. The now fermentable sugars are then cooled to a temperature favoring amylolytic enzyme activity and mixed with an enzyme medium in a suitable conversion vessel. Commonly, separa-tion of wort from the grains does not take place after conversion, and the entire contents of the mash tun go forward to the fermenter and still. Enzymatic conversion is allowed to continue during fermenta-tion, leading to an improved attenuation and an enhancement of spirit yield.

Commercial enzyme preparations of α amylase and amyloglucosidase are available in liquid form and are replacing barley malt as the agent of conversion in grain and potato spirit distilleries. The α amylase may be substituted for pre-malt in the cooling stage.


Gravity 13.5-25 Brix 1.5 Brix

pH 4.8-5.2 3.9


Alcohol by Volume 5.8-15%




Recommended enzyme • Ultra-Ferm • Opti-Mash • Pro-Max


• WLP760 - Cabernet Yeast

• WLP078 - Neutral Grain Yeast


• Superstart™ Ethanol Technology

• K1™ Lallemand

Recommended Yeast for Gin Yeast used in Gin fermentations should produce a neutral flavor and allow for the bacterial flavors to come through. The yeasts below are recommended for fermentation of gin.

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TequilaFErMENTATIoN AND SugAr SourCE

The pine or head of the Agave tequilana plant is highly rich in carbo-hydrates, specifically inulin. Inulin is an oligosaccharide of fructose with a terminal glucose that belongs to the fructans - the most abun-dant non-structural polysaccharide found in nature after starch. Ad-junct sugars used in tequila wort formulation are analyzed for solids content, reducing and fermentable sugar content.

The amount of organoleptic compounds produced is higher in slow fermentations compared to more rapid fermentations. The rate of fermentation depends mainly on the yeast strain used, the medium composition (levels of fermentable sugars and yeast nutrients) and the temperature of fermentation. Significant losses in alcohol levels may occur if open fermenters are used.

Tequila fermentations are by no means classified as “fermentations carried out by pure yeast cultures.” Bacteria and wild yeast also play an active role in fermentation. Low levels of bacteria are welcomed as they tend to produce positive organoleptic properties and are attribut-ed to an overall complexity in the final product. The amount and variety are factors of the abundance of organisms introduced by the raw materials and the overall hygiene standards of the distillery.

Lactobacillus, Streptococcus, Leuconostoc, and Pediococcus are the most common bacteria, while Brettanomyces is also commonly encountered. A key point is the amounts of these organisms present. Fermentations overrun by bacteria will lower alcohol yields and pro-duce compounds, when at elevated levels, are considered off flavors.

Higher alcohols are closely associated with Tequila fermentations. Yeast strain, carbon:nitrogen ratio (higher ratios enhance higher alco-hol production) and temperature are the biggest factors.

Fermentation TargetsGravity start end

100% Agave 4-11% w/v 0.5% w/v

Agave + Adjunct 8-16% w/v 0.5% w/v

Agave Juice 20% w/v 0.5% w/v

pH 4.0-4.5 3.9

Duration 72 hours, may be as long as 10 days

Alcohol by Volume 4-12%


• Fermaid K™ @ 2lbs / 1000 gal @ 1/3 depletion of sugar • Urea, ammonium sulfate, ammonium phosphate or magnesium sulphate (optional)

Pitching Rates • 1-2lbs active dry yeast / 1000 gal • 8 liters liquid yeast / 1000 gal

Recommended enzyme • Inulinase if desired but not widely practiced

• K1™ Lallemand

• 71B™ Lallemand

Recommended Yeast for tequila Yeast used in Tequila fermentations should be equipped for efficient fermentation and contribute properly to isoamyl alcohol and isobutanol. The yeasts below are recommended for fermentation of tequila.

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rumFErMENTATIoN AND SugAr SourCE

For fermentation, concentrated molasses is cut with water to a gravity ranging from 20-25 brix. Cane juice on the other hand, with a sugar content of 12-16% w/ sucrose, can be used as is for fermentation.

Although abundant in fermentable sugars, any type of molasses or pure sugar fermentation medium is lacking in essential nutrients re-quired by the yeast for a healthy metabolism.

It does however, have a healthy population of bacteria and/or wild yeast that can take over fermentation, producing excess amounts of acetic a butyric acids which are toxic to yeast.

An acid addition is usually practiced to keep bacteria in check. Ad-ditionally excess salts and minerals can adversely affect yeast perfor-mance. A portion of dunder, the naturally fermented residue from a previous wash distillation, is normally pitched with a pure yeast culture for more complexity. Gentle aeration for the first 48 hours is beneficial for fermentation performance. Fermentation temperatures in the Caribbean can reach 90ºF, however lower temperatures (75-80ºF) will result in a better alcohol yield.

types of molasses that can be used to produce alcohol

• *Blackstrap molasses (traditionally used for dark rums) • *High test molasses from evaporated cane juice (used for lighter rums) • *Refiners cane molasses

*Poor molasses can prevent good attenuation causing final gravity >8*


Gravity 13.5-25 Brix 0*

pH 4.8-5.2 3.9






*Always adjust pitching rate to Brix concentration*


• WLP720 - Sweet Mead Yeast

• Rum Turbo AG



• K1™ Lallemand

Recommended Yeast for Rum Yeast used in Rum fermentations should allow for a good ester produc-tion that will combine pleasantly with acids produced by bacteria. The yeasts below are recommended for fermentation of rum.

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Bourbon WhiskeyFErMENTATIoN AND SugAr SourCE

In practice, bourbon mash is fermented “in grains” where the solids are not separated from the liquefied sugar solution. The maize and rye must be cooked before added to the mash containing malted barley in order that the starch in these grains can become exposed to malt enzymes.

The transformation of starch granules into a form that is capable of being fermented can be achieved by a number of methods. Tradition-ally done by enzymes, more modern plants utilize cooking the grain under conditions of elevated temperature and pressure to bring about starch gelatinization. The elevated temperatures and pressures ensure complete gelatinization and consequent higher spirit yield.

At the termination of cooking, the gelatinized starch is commonly blown down or discharged from the cooker at high pressures to a waiting mash tun already charged with malted barley and water. Cold water may be needed to achieve a conversion temperature of 60-65ºC for the enzymes to start their work on the now available starch.


Gravity 13.5-25 Brix 1.5

pH 4.8-5.2 3.9


Alcohol by Volume 8%





• WLP045 - Scotch Whiskey Yeast

• WLP065 - American Whiskey Yeast

• WLP070 - Bourbon Yeast

• K1™ Lallemand


• WLP001 - California Ale Yeast

Recommended Yeast for bourbon Yeast used in Bourbon fermentations should be a rapid fermenter and temperature tolerant. The yeasts below are recommended for fermenta-tion of bourbon.

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rye WhiskeyFErMENTATIoN AND SugAr SourCE

In nature, starch exists in a tightly packed crystalline structure. Wa-ter is required to hydrolyze these starch granules into fermentable material. At specific temperature ranges the starch granules swell or gelatinize into a liquid phase. Enzymes present can now more eas-ily convert the high molecular weight carbohydrates into simpler fermentable sugars. The result is a substantial increase in viscosity. If suitable liquefaction enzymes are not present, the viscosity will overload most mechanical mixing systems. Pre gelatinized flakes are an option for those plants without adequate mashing temperature control.

Starch conversion can be achieved by the newer method of pressure cooking, however this requires specialized equipment and the inher-ent higher energy demand.

Rye grains, like wheat, do not have husks and therefore can be difficult to work with. Rye also is high in beta glucan, a gum like substance that tends to increase viscosities and cause transfer prob-lems.

Rye has also been known to cause excess foaming during fermenta-tion. Sufficient freeboard or the use of a non foaming agent may be necessary. Back set, a small amount from the previous ferment, is often added (25% of total fermenter volume) to the new ferment to assist in pH adjustment and with overall consistency of the prod-uct. Fermentation temperatures are normally held at 90-95ºF with slow, constant mixing.

gelatinization TemperaturesGrain starches º C º F

Barley 52-59 126-138

Wheat 58-64 136-147

Rye 57-70 135-158

Maize/Corn 62-72 144-162

Rice 68-77 154-171

Sorghum 68-77 154-171


Gravity 13.5 Brix 1.5 Brix

pH 4.8-5.2 3.9


Alcohol by Volume 8%

Pitching Rates 2lbs active dried yeast / 500 gallons 4 liters liquid yeast / 500 gallons

Recommended enzyme WLN4100 Ultra Ferm WLN4300 Opti-Mash

• WLP001 - California Ale Yeast

• WLP050 - Tennessee Whiskey Yeast

• WLP 065 - American Whiskey Yeast

• Superstart Ethanol Technology

• K1™ Lallemand


Recommended Yeast for Rye whiskey Yeast used in Rye Whiskey Fermentations should be fast acting and tem-perature tolerant. The yeasts below are recommended for fermentation of Rye Whiskey.

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Brandy FErMENTATIoN AND SugAr SourCE

Grape juices have distinctly varied properties conferred by their com-position. Tastes arising from the balances of organic acids, sugars and phenolic compounds; and aroma from a diverse mixture of secondary metabolites. This is typical of fruits. From the total amounts and bal-ance of sugars and organic acids, sweetness and sourness in fruit juices can be estimated.

Average grapes contain per 100g by weight: 6.2g gluclose, 6.7g fruc-tose, 1.8g sucrose, 1.9g maltose and 1.6g other mono and oligosac-charides.

In apples, sugars constitute between 7 and 14% of the fruit on a fresh weight basis, being almost entirely fructose, glucose and sucrose with traces of other sugars including xylose.

The soluble protein content of many fruit juices is very low and in apples is in the range of 10-250ppm but generally <100ppm. Amino acid contents juices decreases with storage.

Grape juices are typically between pH 3 and 4; apple juices near pH 3.

Carefully monitor the ph of many fruit mashes as high pH conditions are prone to bacterial infections.


Gravity 20-25 Brix 1.5

pH 4.8-5.2 3.9




• RapidaseC80




• DV10™ Lallemand

• WLP720 - Sweet Mead

• WLP775 - English Cider



• K1™ Lallemand


Recommended Yeast for brandy Yeast used in Brandy fermentations should allow complex fruit flavors. The yeasts below are recommended for fermentation of brandy.

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NotesHow to order

Yeastman, white labs’ custom-built

tracking and ordering technology,

makes it fast and easy to order yeast

whenever you need it. Yeastman tracks

yeast throughout the factory, regularly

updates data between the internal and online

systems, and provides up-to-the minute availability

information for employees and customers alike. Yeastman

protects your yeast and gets it to you when you need it.

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whitelabs.com | yeastman.com

Laboratory & administration 9495 Candida Street

San Diego, CA 92126 USA

research & deveLopment Laboratory Davis, CA 95616 USA

saLes & customer service Boulder, CO 80301 USA

teLephone U.S. & Canada: 888.5.YEAST.5, 888.593.2785

International: 303.530.0469

Fax U.S. & Canada: 888.693.1026 International: 303.530.3816

emaiL [email protected]

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