MA33 Wine Yeast 8g – Mangrove Jacks
$6.00
Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired.
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Product Description
Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired.
MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate.
MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain.
It is a good fermenter between 18 and 27°C (64 -80°F), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days fermentation. Will ferment up to 14% abv. ethanol providing the pH is above 3.2.
Additional Information
| Weight | 0.01 kg |
|---|---|
| Dimensions | 6.5 × 0.5 × 10 cm |
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Details
Turn your favourite fruits into delicious homemade wine with our Fruit Wine Kit.
This kit includes all the essential winemaking agents you need to turn almost any fruit into a unique, flavourful wine. Simply gather and prepare your fruit, add the required sugar, and follow the straightforward instructions to create 6 bottles (4.5 litres) of one-of-a-kind wine.
Inclusions:
- Wine Yeast & Nutrient
- Pectolase Enzyme
- Citric Acid
- Wine Tannin
- Campden Powder Blend
- Wine Stabiliser
- Wine Finings (2-part)
- Full Instructions and Recipes
To make your wine, you will also need:
- Fruit and sugar as per your recipe requirements
- Primary fermenter (min 5 L)
- Mixing spoon
- Fruit straining bag
- Secondary fermenter or Demijohn (5 L)
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Twin Lever Corker Used for Corking Wine Bottles!
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Willards 48hr Yeast is specifically formulated for Australian conditions. Yields up to 14% alcohol in just 48 hours, or 20% in 5 days.
Still best to ferment out for 5-7 days. Yeast can be used with 6 or 8kg of sugar.
