Mangrove Jack’s CL23 Wine Yeast – 8g Sachet
If this yeast is on sale at 40% off, it’s likely nearing its expiration date—but don’t worry! It’s still highly viable and a great way to save on your brew.
Yeast Specifications:
- Manufacturer: Mangrove Jack
- Yeast Type:
- Attenuation:
- Flocculation:
- Temperature:
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.