Saccharomyces Bayanus- Very good all-round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders. If you only had one wine yeast strain, this would be the strain because while being relatively neutral in character, SN9 does
introduce excellent weight and structure no matter the must or fruit
and produces a congener profile that always compliments the wine.
SN9 is particularly good when fermenting flower or low fruit recipes
which often lack vinosity, weight and depth.
SN9 is another strain noted for its robustness, being able to ferment
to 18% abv. ethanol, tolerate high free SO2 and high levels of other
stress factors such as organic acids, incorrect temperature and pH.
But unlike CL23, SN9 adds weight and high glycerol production
making the strain perfect for high alcohol sweet wines or where
uncertain recipes are employed and fermentation reliability is a key
factor or where low temperature fermentation down to 10C (50F)
This strain is “fermentation friendly” in that it produces zero foam,
starts fermenting rapidly so avoids potential bacterial contamination
and can be used to re-start stuck fermentations. SN9 is also the
most osmotolerant and the fasting clearing of all Vintnerâ€™s Harvest