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English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.
Sedimentation: high
Final Gravity: medium
Temperature range: 15-24ºC
Dosage: 11.5 g in 20 to 30 L
10 in stock
Young’s All Purpose Red Wine Yeast is a fantastic, multitalented strain that is capable of working with and enhancing each varietals distinctive character. This steady, stable fermenter will deliver a soft yet well structured red wine. You can expect consistently high results when using this yeast, exceptional when producing fruity reds. Whilst only imposing subtle aroma and flavour compounds on to your wine, the results will show full expression of the grape’s
individual character. Anticipate medium to full bodied wines with good length of palate and a long finish, with the ability to ferment up to 15% ABV, this is a good all rounder when you are unsure which strain to use.
Technical Information
Alcohol tolerance: 15% v/v
Glycerol production: 5g/L
Foaming: Medium/High
Low production of volatile acids
Low production of SO
Viability: >1.0 x 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.
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 Bordeux Red Wine Yeast is truly a top quality strain that delivers outstanding home wine making results. Some red wine yeast strains on the market will strip out fruit flavour and colour from the must, however the complete opposite is true of this strain. Your wine will retain the viticulture and natural fruit characteristics of the grape and it’s synonymous claret colouring. This yeast will allow you make wines that are full of the balanced soft fruit flavour and character that is associated with traditional old world Bordeux reds. Expect pronounced dark fruit notes on the nose, as well as some spicy characteristics, well balanced wines with good palate length and intense fruit flavours. This medium foaming yeast has the ability ferment up to 15% ABV and produce truly sublime wines suitable for maturation.
Technical Information
Gluten Free
Alcohol tolerance: 15% v/v
Glycerol production: 6g/L
Foaming: Medium
Low production of volatile acids
Low production of SO
Viability: >1.0 x 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.
