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Alcotec VodkaStar turbo yeast contains a high purity yeast strain, chosen for its ability to create very clean and neutral alcohol from a sugar/water wash. It will ferment to 14% in 5-6 days. Note that for making vodka from grains, you also need enzymes to break down starch components into fermentable sugars. If you use grains, rice or similar in the recipe – use Alcotec Vodka Turbo with GA instead and you may need to pre-treat the wash with Alpha Amylase enzyme. Temperature range is 20-25°C for maximum purity but it works up to 35 °C
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oung’s Dessert / High Alcohol Wine Yeast is an exceptional strain that allows optimum wine quality to be achieved with each and every brew. It’s properties include an ability to ferment up to 18% ABV, rapid clearing, low foam formation, and the ability to ferment as low as 10°C means this is a reliable and easy to handle strain. You can expect a taste and aroma profile that will bring the natural grape flavours to the fore, it will also add a definite weight and depth to your wine, making it perfect for high alcohol sweet wines. Excellent across numerous varietals producing classic, true to type sweet, flavoursome wines with balanced mouthfeel and smooth finish, exuding the baked fruit flavours synonymous with high alcohol wines. Making well structured, clean wines that are a wonderful accompaniment to many after dinner treats is what this strain does beautifully.
Technical Information
Gluten Free
Alcohol tolerance: 18% v/v
SO tolerance: High
Foaming: Low
Low production of fusel oils
Viability: >1.0x 10 CFU/g
Wild yeast: 1 per millin
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.
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
ide range of applications and can also be used when making fruit wines.
Technical Info
Alcohol tolerance: 18% v/v
SO2 tolerance: High
Foaming: Medium
Low production of urea
Low production of fusel oils
Viability: >1.2x 10 CFU/g
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.
Diammonium Phosphate, powder for use in winemaking. This is the basic nitrogen source in nearly all wine yeast nutrients. It can be used by itself or to augment some of the more expensive complete nutrients. At certain stages of fermentation it will help inhibit formation of reduced sulfur compounds.