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Vintners Harvest (Mangrove Jacks) Wine Yeast - CY17 - Sweet White / Blush and Dessert Wines

Vintners Harvest (Mangrove Jacks) Wine Yeast - CY17 - Sweet White / Blush and Dessert Wines
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Our Price:  £1.50(Inc. 20% VAT)Earn 1 Loyalty Points

Model:  333102877


In stock, immediate despatch  

In stock, immediate despatch

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Vintners Harvest Wine Yeast - CY17 - Sweet White / Blush and Dessert Wines

Imake are changing the name of Vintners Harvest to Mangroves Jacks yeast
Saccharomyces Cerevisiae - Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers.

Vintners Harvest CY17 Wine Yeast produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavour characteristics to the wine.

CY17 wine yeast is also noted for high glycerol formation further enhancing sweetness.

This is a slow fermenter compared to all other strains in the Vintner’s Harvest wine yeast range typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines.

CY17 wine yeast prefers a constant temperature in the 22 – 26°C (72 -78°F) range.

Dropping the temperature below 15°C (59°F) two-thirds the way through fermentation will arrest fermentation making CY17 wine yeast suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation).

CY17 wine yeast is also excellent for sweet sparking wines, but yeast strain 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 yeast 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 wine yeast will happily ferment up to 15% abv. ethanol if such conditions are employed.

Do not re-hydrate Vintner’s Harvest yeast before addition, but add directly to the must/juice noting the following:

To avoid extended lag time and risk of bacterial contamination ensure must/juice temperature is above 20degC (68degF) for the start of fermentation and for at least the first 24 hours.

Control fermentation temperature within the range specified for each strain. As a general rule ferment between 20 - 24degC (68-75degF) unless cold fermenting is desired for flavour/aroma development.

All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient insufficiency. Due care and attention to must/juice preparation is important.

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