Vintner's Harvest CY17
Saccharomyces Cerevisiae- For sweet white/blush and dessert wines, Mead, Cider and Fruit Bases. 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.
This is a slow fermenter compared to all other strains in the Vintner’s Harvest range, typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26C (72 -78F) range. Dropping the temperature below 15C (59F) two-thirds of the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to keep fermentation from starting again).
CY17 is also perfect for sweet sparkling wines, but a champagne strain must be used for carbonation.
Avoid SO2 levels above 50 ppm and ensure pH above 3.2, as this is a delicate strain. If proper sanitation and sterilization steps are employed, you can avoid the risk of bacterial infections, and this strain can ferment up to 15% abv.