SKU:
PR357228
Mangrove Jack's Wine Yeast - CY17 8g
$7.95
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Mangrove Jack's Wine Yeast - CY17 8g is your choice for crafting sweet white, blush, and dessert wines. This premium wine yeast strain, Saccharomyces Cerevisiae, is particularly renowned for producing high levels of desirable congeners during fermentation. With CY17, you'll experience rich fruity aromatics, a full body, and delightful 'tropical' flavor profiles in your wines. This yeast strain excels in bringing out aromatic thiols, enhancing the overall complexity of your wine with enticing aromas.
As a slow fermenter, CY17 typically engages in fermentation for up to 21 days for table wines and can extend up to 35 days for dessert wines. It thrives in a constant temperature range of 22 – 26şC (72 - 78şF), making it essential to maintain proper fermentation conditions. It’s important to note that lowering the temperature below 15şC (59şF) during the later stages of fermentation can halt the process, making it ideal for naturally sweet wines. Be sure to use potassium sorbate and metabisulphite to prevent unwanted re-fermentation.
CY17 is also perfect for creating sweet sparkling wines, though it’s advisable to employ CL23 for the bottle fermentation stage for optimal results. To ensure success, keep free SO2 levels below 50 ppm and maintain a pH above 3.2. This delicate yeast strain requires careful handling and sterile winemaking practices to eliminate the risk of bacterial contamination. With proper techniques, CY17 can achieve an impressive alcohol by volume (ABV) of up to 15%. Elevate your winemaking experience with Mangrove Jack's Wine Yeast - CY17 8g, the key to crafting exceptional sweet wines.
Saccharomyces Cerevisiae - For sweet white/blush and dessert wines. Produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and â€tropical' flavor characteristics. CY17 is also noted for high glycerol formation, further enhancing sweetness.
This is a slow fermenter compared to all other strains in the Mangrove Jack's range, typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26ºC (72 -78ºF) range. Dropping the temperature below 15ºC (59ºF) two thirds of the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation).
CY17 is also excellent for sweet sparkling wines, but CL23 must be employed for the bottle fermentation stage.
Avoid free SO2 levels above 50 ppm and ensure pH above 3.2, CY17 is a delicate strain that must be treated with some respect. Pay particular attention to sterile winemaking conditions and a warm start to fermentation otherwise risk of bacterial contamination is increased. CY17 will happily ferment up to 15% abv. ethanol if such conditions are employed.
As a slow fermenter, CY17 typically engages in fermentation for up to 21 days for table wines and can extend up to 35 days for dessert wines. It thrives in a constant temperature range of 22 – 26şC (72 - 78şF), making it essential to maintain proper fermentation conditions. It’s important to note that lowering the temperature below 15şC (59şF) during the later stages of fermentation can halt the process, making it ideal for naturally sweet wines. Be sure to use potassium sorbate and metabisulphite to prevent unwanted re-fermentation.
CY17 is also perfect for creating sweet sparkling wines, though it’s advisable to employ CL23 for the bottle fermentation stage for optimal results. To ensure success, keep free SO2 levels below 50 ppm and maintain a pH above 3.2. This delicate yeast strain requires careful handling and sterile winemaking practices to eliminate the risk of bacterial contamination. With proper techniques, CY17 can achieve an impressive alcohol by volume (ABV) of up to 15%. Elevate your winemaking experience with Mangrove Jack's Wine Yeast - CY17 8g, the key to crafting exceptional sweet wines.
Saccharomyces Cerevisiae - For sweet white/blush and dessert wines. Produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and â€tropical' flavor characteristics. CY17 is also noted for high glycerol formation, further enhancing sweetness.
This is a slow fermenter compared to all other strains in the Mangrove Jack's range, typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26ºC (72 -78ºF) range. Dropping the temperature below 15ºC (59ºF) two thirds of the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation).
CY17 is also excellent for sweet sparkling wines, but CL23 must be employed for the bottle fermentation stage.
Avoid free SO2 levels above 50 ppm and ensure pH above 3.2, CY17 is a delicate strain that must be treated with some respect. Pay particular attention to sterile winemaking conditions and a warm start to fermentation otherwise risk of bacterial contamination is increased. CY17 will happily ferment up to 15% abv. ethanol if such conditions are employed.
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