Mangrove Jacks CL23 Wine Yeast

Mangrove Jacks CL23 Wine Yeast

A multi-purpose strain with a very neutral sensory impact, suitable for most wine styles but especially white, blush and sparkling wines. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.
Note: This yeast is blended with vitamins and minerals to ensure optimum fermentation. Note that supplementation with an appropriate organic or inorganic nitrogen-based nutrient regime is required when using this yeast.

Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more.

Aroma Characteristics:
This strain exhibits very neutral sensory characteristics, so aroma would be from the grapes/fruit alone.

Flavour/Mouthfeel Characteristics:
Sensory impact on flavour profile is very low, and fermentation is completed to dryness resulting in wines which are crisp, dry, and rigidly structured. Wines made with this strain tend to be low to medium bodied, due to low glycerol production and lack of residual sugars.

Higher Alcohol Wines:
Suitable for high alcohol wine of all styles, this low fusel oil producing strain ferments cleanly up to 18% ABV.

Nitrogen Requirement: Low
Recommended temperature range: 15 - 30°C (59 - 86°F)
Optimum pH Range: 2.9-6.0
Alcohol Tolerance: 18% ABV

Usage Directions:
Do not rehydrate 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 20°C (68°F) 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 20-24°C (68-75°F) unless cold fermenting is desired for flavour/aroma development.
• All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient deficiency. Due care and attention to must/juice preparation is important.

Storage Recommendations: Store in the fridge