CITRUS Dry Wine YeastChops thiols releasing citrus, passionfruit, grapefruit, floral flavors Ferment at 58 61 for maximum enzymatic activity #1 Choice for Sauvinon Blanc. Also good for Viognier Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine 4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and

and wide temperature tolerance

rich red wines

blank-canvas base that stays out of the way of your seltzer flavor additions

In addition to selecting a thiol releasing yeast strain such as CellarScience CITRUS

Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down

passion fruit and mango aroma

and low ester/phenol expression let you run lager-style recipes in the mid-60s to low-70s °F without temperature control

Ability to ferment cold for clean flavor with emphasis on mouthfeel and toastiness of sur lie aging

One of the most popular yeast strains in the world

Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons

Production of volatile acidity: low

JUNGLE offers professional-grade performance for both homebrewers and craft brewers