Vintners Harvest Wine Yeast - R56 - Rich, Full Bodied Red Wines
Imake are changing the name of Vintners Harvest to Mangroves Jacks yeast
Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity.
Noted for exceptional depth and flavour complexity, Vintners Harvest Wine Yeast R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple wine yeast strain fermentations.
Unusually for complex aromatic strains, R56 wine yeast still respects the varietal character of the fruit and confers good structure and balance.
R56 wine yeast is also a high glycerol producing yeast strain.
R56 wine yeast is a medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol.
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.