High attenuation, produces a sweet fruit/apple/slightly smoky/melon aroma and flavors characterized as sour, green apple Jolly Rancher, and stone fruit. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 68-78°F is recommended, with warmer temperatures yielding faster attenuation. Pairs well with fruit in beer, cider, and mead, though sulfites should be avoided.
|Origin: Oak tree Eastern PA||Attenuation: 80+%|
|Flocculation: Low||Temp Range: 68-78|
This yeast is available in commercial pitches of 1BBL or more