Mangrove Jacks SN9 Wine Yeast

Mangrove Jacks SN9 Wine Yeast

A general purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. 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 Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more.

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

Flavour/Mouthfeel Characteristics:
High glycerol production allows good enhancement to mouthfeel of a wine, but impact on flavour profile is relatively low. This strain makes robust, well-structured wines.

Higher Alcohol Wines:
Ideal for high alcohol wine of all styles up to 18% ABV, this sensory neutral strain balances the alcohol with a positive contribution to body and mouthfeel.

Nitrogen Requirement: Low
Recommended temperature range: 14 – 28°C (57 – 82°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