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Mangrove Jacks Yeast R561 × £1.45
Mangrove Jacks Yeast R561 × £1.45 £1.99
Puriferm Carbon Turbo
This turbo yeast can produce 17-18% alcohol, using up to 7 kgs of sugar into 25 litres of wash.
Ready in 3-5 days
With addition of a high spec granular carbon, fermentation is almost odorless and the quality of the fermented alcohol is very high.
This fast yeast strain of Ethanol TT and can produce stronger alcohol while preserving better flavor characteristics.
30 in stock
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.
Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter.
However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robustness, being able to ferment to 18% ABV. Ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 80ºC (46ºF) is required.
Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate.
MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27OC (64 -80OF), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days. Will ferment up to 14% ABV. ethanol providing the pH is above 3.2
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
