Bourbon Whiskey

Rye Whiskey

Scotch Whisky

Rum

Brandy

Tequila

Gin

Vodka

STAR

T BR

IX

END

BRIX

pH E

ND

DURA

TION

(HRS

)

ALCO

HOL

%

pH STA

RT

16

16

13-16

16-25

20-25

4-11

13-25

13-25

1.5

1.5

1.5

0 Can be >8

1.5

0.5

1.5

1.5

4.8-5.2

4.8-5.2

4.8-5.2

4.5-4.8

4.8-5.2

4-4.5

4.8-5.2

4.8-5.2

3.9

3.9

3.9

3.5

3.9

3.9

3.9

3.9

8%

8%

6-8%

5-7% up to 10%

8-12%

4-12%

5.5-15%

5.8-12%

72-120

72-120

48-120

24-120

72 (or longer)

24-72 (or longer)

72-120

72-120

PRODUCT

WLP001 California Ale

WLP028 Edinburgh Scottish Ale Yeast

WLP045 Scotch Whisky Yeast

WLP050 Tennessee Whiskey Yeast

WLP065 American Whiskey Yeast

WLP070 Kentucky Bourbon Yeast

WLP078 Neutral Grain Yeast

WLP720 Sweet Mead Yeast

WLP760 Cabernet Yeast

WLP775 English Cider Yeast

WLDWHISKEYAG Whiskey Turbo AG

WLDRUMAG Rum Turbo AG

WLDVODKAAG Vodka Turbo AG

WLDTY48 TY48

WLDEDV493

WLDSUPERSTART

WLDEDV46

WLDK1

WLD71B

WLDEC-1118

Recommended YeastWHITE LABS LIQUID YEAST STRAIN DESCRIPTION USAGE RATES

DRY YEAST DESCRIPTION USAGE RATES

BOUR

BON

WHI

SKEY

RYE

WHI

SKEY

SCOT

CH W

HISK

Y

RUM

BRAN

DYTE

QUIL

AGI

N

VODK

A

WLN4500 ProMax

WLN4100 Ultra-Ferm

WLN4400 Visco-Buster

WLN4300 Opti-Mash

Recommended EnzymesENZYME DESCRIPTION USAGE RATES

WHITE LABS DISTILLING GUIDEWHITE LABS DISTILLING GUIDE

1 liter per 125 gallons

1 liter per 125 gallons

1 liter per 125 gallons

1 liter per 125 gallons

1 liter per 125 gallons

1 liter per 125 gallons

1 liter per 125 gallons

1 liter per 125 gallons

1 liter per 125 gallons

1 liter per 125 gallons

2lb per 100 gallons

2lb per 100 gallons

2lb per 100 gallons

2lb per 50 gallons

2lb per 500 gallons

2lb per 500 gallons

2lb per 500 gallons

2lb per 500 gallons

2lb per 500 gallons

2lb per 500 gallons

50mls per 500 gallons

50mls per 500 gallons

50mls per 500 gallons

50mls per 500 gallons

This yeast is famous for its clean flavors, balance and versatility. Suitable for all neutral spirits.

Scotland is famous for its malty whiskies. This yeast can reproduce complex, flavorful Scotch style whiskies as well as Bourbon.

A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey.

Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Suitable for American style Whiskey and Bourbon.

Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Used for whiskey, Bourbon and other malt or rye-based spirits.

From a traditional distillery in the heart of Bourbon country, this strain produces a caramel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Suitable for traditional Bourbon and other corn or rye-based spirits.

Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. A wine yeast strain that is less attenuative, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for Rum and Brandy.

High temperature tolerance and moderate fermentation speed, with low ester production. Suitable for Brandy, grappa, and neutral spirits.

Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear during active fermentation. Excellent choice for Brandy and other fruit-based spirits production.

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.

Osmophilic saccharomyces cerevisiae strain especially suited to 50:50 blend of molasses and sucrose fermentations to 15%abv. Has complete nutrition for rapid fermentation. Produces full, rich fruity aromatics. Includes amylo glucosidase enzyme for breaking longer sugar chains and optimum yield.

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.

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.

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

Active dry yeast for use in fuel ethanol and beverage fermentations. Adequate for neutral spirits but primarily designed for biofuel. It contains a selected strain of saccharomyces cerevisiae distillers yeast in a highly concentrated and stable form.

Active dried strain, selected in France from a beet molasses fermentation, is also suited to 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.

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.

Lalvin 71B is an active dried yeast. It is a versatile strain that can be used in a number of spirits. Also used in nouveau wines, 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France.

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 Interprofessionnel du Vin de Champagne (CIVC).

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, when a high percentage of adjuncts are used.

Amyloglucosidase enzyme used to provide higher attenuation, by completely hydrolyzing starches into fermentable sugars. Also increases alcohol yield.

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

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.

W W W.W H I T E L A B S . C O M • W W W.Y E A S T M A N . C O M

Servomyces

Go-Ferm

Fermaid K

Recommended NutrientsNUTRIENT DESCRIPTION USAGE RATES

0.5lb per 500 gallons

1lb per 500 gallons

1lb per 500 gallons

Improves any yeast strain’s ability to incorporate essential nutrients into its cellular structure. Cuts down fermentation time, reduces sulfur production and improves the health and viability of yeast. Produces faster, more complete attenuations and improve the quality of the finished product

Provides bio-available micro-nutrients in the non-stressful environment of the yeast rehydration water. By making key minerals and vitaminsavailable to the selected yeast at the critical beginning of rehydration, the yeast’s viability increases and fermentations finish stronger.

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.

BOUR

BON

WHI

SKEY

RYE

WHI

SKEY

SCOT

CH W

HISK

Y

RUM

BRAN

DYTE

QUIL

AGI

N

VODK

A

BOUR

BON

WHI

SKEY

RYE

WHI

SKEY

SCOT

CH W

HISK

Y

RUM

BRAN

DYTE

QUIL

AGI

N

VODK

A