CY17 Mangrove Jacks Wine Yeast
A white wine strain for making both dry and sweet wines, and also rosé wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics.
Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more.
Alcohol Tolerance: 14% ABV
Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 16 - 24°C (61 - 75°F).
Storage Recommendations: Store in a cool, dry place.
Click here For a guide to the Mangrove Jack’s Yeast Strains.
Saccharomyces Cerevisiae - For sweet white/blush and dessert wines. Produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatic Craft Series, full body and 'tropical' flavour characteristic Craft Series.
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 - 26C (72 -78 ºF) range.
Dropping the temperature below 15 ºC (59 ºF) 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.
