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This atypical yeast has been isolated from kombucha and can only ferment glucose, fructose, and sucrose. Its rather neutral, classic beer flavor profile, will allow the creation of a wide variety of non-alcoholic beers. In order to obtain beers with low alcohol content, it will be necessary to produce a wort with a low density and as few simple sugars as possible. To avoid the growth of microbial pathogens, it is recommended to inoculate the yeast in a pre-acidified wort with a pH below 4.6. It will take about five days of primary fermentation to ensure product stability.
Consult our page about Non-Alcoholic Beverages or our specification sheet for more information.
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Genus and species : Saccharomycodes ludwigii
Attenuation : 10 - 15 %
Flocculation : Medium - Low
Alcohol tolerance : N/A
Optimal temperature : 19 - 22 °C
MULTIPLE PURCHASE DISCOUNT
Receive up to 25% off when making multiple purchases on the same order.
Genus and species : Saccharomycodes ludwigii
Attenuation : 10 - 15 %
Flocculation : Medium - Low
Alcohol tolerance : N/A
Optimal temperature : 19 - 22 °C