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1x Yeast Pack 1x Yeast Nutrient 1 x Activated carbon, you need to order 1 x Turboklar. The shortest definition would be: A yeast/nutrient mix designed to produce high and pure alcohol by fermentation from a sugar/water wash.
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This strain is known for it’s exceptional reliability and it’s ability to consistently deliver fresh, clean, crisp and robust ciders. It is a very low foaming strain that will ferment between 10 – 35°C, adhering to the ideal fermentation for cider; measured and steady. The flavour characteristics confered by this strain are neutral and clean meaning that the natural flavour of the fruit will be the prominant taste on the palate, guaranteeing a satisfying, well balanced cider. Overall, a classic cider yeast that will ferment to dryness with a delicious, powerful and refreshing fruity finish, perfect for making your own traditional European cider.
Technical Information
Gluten Free
Alcohol tolerance: 15% v/v
SO tolerance: High
Foaming: Low
Low production of urea
Low production of fusel oils
Viability: >1.0x 10 CFU/g
Young’s Re-start Wine Yeast is the perfect strain for completing fermentations that are sluggish or have completely stopped. This yeast has the capabilities to kick start and dominate the fermentation, fermenting to dryness up to a possible 18% ABV. This innovative, fermentation-friendly yeast will start work quickly and produce low foam overcoming difficult fermentation conditions and delivering a consistently clean and fresh tasting wine. This strong, forceful strain is suitable for use with any red, white or rose wine it is easily handled and confers very neutral flavour and aroma characteristics. Due to it’s rapid re-activation properties it will avoid negative wine influencers such as excessive SO production, colour oxidation and flavour loss commonly associated with sluggish fermentations.
Technical Information
Gluten Free
Alcohol tolerance: 18% v/v
SO tolerance: High
Foaming: Low
Low production of fusel oils
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 ‘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
Youngs Ale Yeast is a customary example of a traditional top fermenting English Ale yeast and is used throughout the country in commercial breweries as well as by home brewers. The pure single strain culture has several outstanding characteristics such as it’s high temperature tolerance, high alcohol tolerance, relatively low risk of bacterial contamination and outstanding sedimentation characteristics, making it a consistently popular option, delivering reliable top quality Ale’s. You can expect a full bodied, fruity Ale with a hoppy, estery nose and palate. When using this yeast you can look forward to a high final gravity that delivers additional body, weight and a fuller flavour to competitor yeasts. Young’s Ale yeast can be sensitive to variations in fermentation temperature but where constant temperature is used it is a forceful strain with very strong fermentation and moderate attenuation properties.
Technical Information
Gluten Free
Alcohol Tolerance: 9.5% v/v
Viable cell count > 5.0 x 10 CFU/gram
Wild yeast: 1 per millin
Total bacteria:
Rehydration
During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.