Vintners Harvest Wine Yeast - SN9 - Very good all round yeast strain
Imake are changing the name of Vintners Harvest to Mangroves Jacks yeast
Saccharomyces Bayanus – Very good all round yeast strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders.
If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character Vintners Harvest Wine Yeast SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always compliments the wine.
SN9 wine yeast is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth.
SN9 wine yeast is another yeast strain 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.
But unlike CL23 wine yeast, SN9 yeast adds weight and high glycerol production making the yeast strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10°C (50°F) is required.
This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. SN9 wine yeast is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains.
SN9 wine yeast is ideal for restarting stuck fermentations.
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.