Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers. CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and â€˜tropicalâ€™ flavour characteristics to the wine. CY17 is also noted for high glycerol formation further enhancing sweetness. This is a slow fermenter compared to all other strains in the Vintnerâ€™s Harvest range typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 â€“ 26OC (72 -78OF) range. Dropping the temperature below 15OC (59 OF) two-thirds the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation). CY17 is also excellent for sweet sparking wines, but strain CL23 must be employed for the bottle fermentation stage.