2182

CY17 - Premium Wine Yeast

Vingjær

Varenr: 102179
29,-
-+
7 på lager
Beskrivelse
Beskrivelse

CY17 utmerker seg til gjæring av viner satt på :
Jordbær, Aprikos, Fersken, Eple, hylleblomst, Stikkelsbær, løvetann og andre blomster.

CY17 passer også godt til viner satt på:
pære, kiwi og grønnsaker.

Druesorter CY17 utmerker seg til er :
Sauvignion Blanc, Zinfandel, Muscat, Gewurztraminer og Muscadet

Druesorter CY17 passer godt til er :
Chardonnay, Semillon, Pinot Gris, Voigner, Riesling og Chenin Blanc

1 pose holder til 23 liter vin , inneholder gjær, næring og vitaminer.
CY17 kan gjære opptil 14% alkohol.

 

Saccharomyces Cerevisiae - For sweet white/blush and dessert wines. Produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavor characteristics. CY17 is also noted for high glycerol formation, further enhancing sweetness.

CY17 WINE YEAST
A white wine strain for making both dry and sweet wines, and also rosé  wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics.

Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more.

Alcohol Tolerance: 14% ABV

Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 16 - 24°C (61 - 75°F).CY17 WINE YEAST
A white wine strain for making both dry and sweet wines, and also rosé  wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics.

Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more.

Alcohol Tolerance: 14% ABV

Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 16 - 24°C (61 - 75°F).