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Description

Yeast: Malt Whisky from Barley (100g)Description A naturally pure culture of the yeast, Saccharomyces cerevisiae especially selected for malt whisky. Recommended for This strain is recommended for use in the production of malt whisky by fermentation of wort made from malted barley. Dosage: For fermentations smaller than 100L: 1 gram per 1L fermentation For fermentations larger than 100L: 60 grams per 100L fermentation Specifications: Min temperature: 20 C Max Temperature: 33 C Alcohol

6 Factors Influencing the Essential Oil Yield

Easy to clean

this column can be used to increase the purity of your distilled product

is a prerequisite for attendance to this course

remember that is actually more versatile than a mechanical bender and can be re-used over and over again

is primarily used in titration procedures

Probe Material:Stainless Steel

grain and molasses only fermentations: 0

Coolant water flow - main/reflux condenser (dephlegmator) (on fractionating stills)

Then cool down before adding yeast

Clean your hydrometer with room temperature water and a sterilizer such as Iodophor

Detailed aquatic toxicity information not yet available