Mangrove Jack's Cider Yeast And Yeast Nutrient
160424
Mangrove Jack's Cider Yeast + Complete Yeast Nutrient
7,00 EUR
High-quality yeasts and nutrients, complete solutions for sparkling wine and cider, fermentation equipment, starter kits, and recipe kits for mead, cider, and sparkling wine—designed for curious beginners and passionate makers alike.
Source the finest brewing ingredients from across Europe, craft with confidence and brew professionally using premium raw materials chosen for exceptional results.
Launching 2026: Our brand-new webshop—your gateway to professional brewing ingredients and equipment.
Protect your wine against oxidation – and enhance mouthfeel, aroma and quality
Pure Lees Longevity™ is a premium inactive yeast from Lallemand, developed for winemakers who want to ensure freshness, aroma intensity and consistent quality all the way from tank to bottle. The product provides effective protection against oxidation during ageing and bottling while also contributing to a rounder, softer and more harmonious wine.
Effective protection against oxidation – extends the wine's shelf life
Preserves fruit, freshness and aroma by actively reducing dissolved oxygen
Improves mouthfeel and structure for a more elegant and rounded taste
Provides the benefits of lees ageing – without the risk of reductive faults or unwanted aromas
Advanced HPH™ technology ensures higher antioxidant activity than traditional inactive yeast
Pure Lees Longevity™ is produced using Lallemand's patented High Pressure Homogenization (HPH™), which maximises the oxygen-binding capacity of the inactive yeast. The result is a targeted and reliable solution that:
Inhibits oxidative ageing
Preserves the grape's natural character
Improves the wine's balance and mouthfeel
Compared with traditional lees ageing or standard inactive yeast, you achieve the same sensory benefits – but with full control and without the risk of faults. Ideal for wines intended for longer ageing or optimal bottle performance.
Dissolve in 10 × its own weight of wine or water (15–25 °C)
Stir gently and add after fermentation, during ageing or just before bottling
Minimum 2 days of contact time – longer contact provides increased effect
20–40 g/hL
0.2–0.4 g/L
Standard dosage: 30 g/hL (0.3 g/L)
Provides reliable protection against oxidation and a noticeable yet elegant improvement in mouthfeel in cider, white, rosé and red wines.
Select the desired quantity when placing your order.
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