Mangrove Jack’s CL23 Wine Yeast – 8g Sachet
This yeast is 40% off because it’s within at least one month of its best by date. We never ship expired yeast, but it may arrive near or just past that date. In our own lab tests, we've seen up to 85% viability beyond the best by date—much better than most calculators predict. It's a smart way to save without compromising your brew.
Neutral, High-Tolerance Yeast for Crisp White, Blush & Sparkling Wines
Mangrove Jack’s CL23 Wine Yeast is a versatile, fast-fermenting strain of Saccharomyces bayanus known for its neutral sensory impact and high alcohol tolerance. Ideal for producing crisp, fresh dry white, blush, and sparkling wines, CL23 ensures a clean fermentation that preserves the natural characteristics of the grape.
This robust yeast strain can ferment under challenging conditions, tolerating alcohol levels up to 18% ABV. Its ability to ferment at a wide temperature range (57–90°F / 14–32°C) and resistance to high free SO₂ and other stress factors make it a reliable choice for winemakers. CL23 produces very low levels of fusel oils and other congener compounds, resulting in wines with a clean profile and enhanced structure.
Key Characteristics
- Yeast Type: Saccharomyces bayanus
- Suitable Wine Styles: Dry white, blush, sparkling wines; also suitable for high-alcohol reds
- Fermentation Temperature Range: 57–90°F (14–32°C)
- Alcohol Tolerance: Up to 18% ABV
- Flavor Profile: Neutral sensory impact; enhances wine structure without contributing additional flavors
- Additional Benefits: Low foam production; rapid fermentation onset; suitable for restarting stuck fermentations
Brewing Applications
CL23 is particularly well-suited for crafting wines where a clean, neutral profile is desired. Its high alcohol tolerance and robust fermentation capabilities make it ideal for producing dry white, blush, and sparkling wines, as well as high-alcohol reds where structure and dryness are key factors. Additionally, CL23's resilience under stress conditions makes it a dependable choice for challenging fermentations.
Usage & Pitching Recommendations
- Direct Pitch: Sprinkle the contents of the sachet directly onto the must (up to 6 gallons or 23 liters) at the desired fermentation temperature.
- Rehydration: Not required; however, if preferred, rehydrate in 10 times its weight of sterile water at 77–86°F (25–30°C) for 15–30 minutes before pitching.
Storage & Shelf Life
- Storage: Store in a cool, dry place. Refrigeration is recommended for extended shelf life.
- Shelf Life: Up to 24 months from the production date when unopened and properly stored.