SKU:
PR278512
Mangroves Jack's Yeast - VR21 8g
$7.95
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Discover the exceptional Mangroves Jack's Yeast - VR21 (8g), a top-notch yeast strain perfect for crafting full-bodied red wines from assorted fruits. This premium Saccharomyces Cerevisiae strain is renowned for its ability to preserve and enhance the natural fruit characteristics of the grape or country fruit, ensuring your wines boast remarkable structure, balance, and color.
Unlike many yeast strains that strip away fruit flavor, VR21 captures the essence of the varietal, enriching your wine's palate length and depth. Its neutral profile allows the varietal and regional traits to shine through, while effectively enhancing color and overall wine quality.
Ideal for home winemakers and professionals alike, VR21 can ferment up to 15% ABV, making it an ethanol-tolerant killer strain. With excellent glycerol production and minimal volatile acidity, this yeast provides a clean fermentation experience, devoid of unwanted sulfur dioxide and low foaming.
For best results, VR21 thrives between 68°F to 75.2°F, although fermentation can occur between 59°F and 86°F. Perfect for those who explore cold fermenting methods to develop intricate flavors and aromas. Experience the artistry of winemaking with Mangroves Jack's Yeast - VR21 8g and elevate your wine craft to new heights!
Mangroves Jack's Yeast - VR21 8g
Saccharomyces Cerevisiae Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour.
The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length.
VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance.
VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulfur dioxide formation and low foaming.
VRE21 is capable of fermenting between 59 86řF but best results are achieved when a temperature between 68 - 75.2řF is maintained, unless cold fermenting is desired for flavour/aroma development.
Unlike many yeast strains that strip away fruit flavor, VR21 captures the essence of the varietal, enriching your wine's palate length and depth. Its neutral profile allows the varietal and regional traits to shine through, while effectively enhancing color and overall wine quality.
Ideal for home winemakers and professionals alike, VR21 can ferment up to 15% ABV, making it an ethanol-tolerant killer strain. With excellent glycerol production and minimal volatile acidity, this yeast provides a clean fermentation experience, devoid of unwanted sulfur dioxide and low foaming.
For best results, VR21 thrives between 68°F to 75.2°F, although fermentation can occur between 59°F and 86°F. Perfect for those who explore cold fermenting methods to develop intricate flavors and aromas. Experience the artistry of winemaking with Mangroves Jack's Yeast - VR21 8g and elevate your wine craft to new heights!
Mangroves Jack's Yeast - VR21 8g
Saccharomyces Cerevisiae Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour.
The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length.
VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance.
VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulfur dioxide formation and low foaming.
VRE21 is capable of fermenting between 59 86řF but best results are achieved when a temperature between 68 - 75.2řF is maintained, unless cold fermenting is desired for flavour/aroma development.
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