CY17 wine yeast

Mangrove Jack CY17 - wine yeast

Saccharomyces Cerevisiae - for sweet white, rosé and dessert wines. Fermentation produces a large amount of desirable congeners, including aromatic thiols, which provide the rich fruity aroma, rich body and "tropical" flavor characteristic of the craft range. CY17 also has high glycerol formation, which further increases the sweetness.

Compared to other strains in Mangrove Jack's range, this variety ferments slowly, typically taking up to 21 days for table wines and up to 35 days for dessert wines. CY17 likes a constant temperature of 22-26C. Lowering the temperature below 15ºC two-thirds of the way through the fermentation process stops fermentation, making CY17 suitable for naturally sweet wines (to prevent the wine from re-fermenting, potassium sorbate and metabisulphite must be used).

CY17 is also great for making sweet sparkling wines, but CL23 should be used during the bottle fermentation stage.

Alcohol tolerance: 14% ABV

Instructions for use: No need to rehydrate - add directly to grape must and mix well. You will achieve the best results by fermenting at a temperature of 22-26 °C.

Storage recommendations: Store in a cool, dry place.