Isolated from spontaneously fermented apples on a remote island off the coast of Denmark.
This culture is a unique blend of three yeast strains, two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii.
Although originally thriving in the simple sugar fermentations such as wine and cider, this blend ferments maltose as well.
This blend has a characteristic aroma profile, especially at higher temperatures, that resemble classic styles such as Belgian saison or German hefeweizen.
Via a 21 Plato wort, in 5 days the attenuation was 25%. Medium acid producer.
Alcohol Tolerance Medium
Attenuation 65 - 75%
Flocculation Medium to Low
Opt. Ferment Temp 50 - 86 °F