Wine Making

Ingredients

Wine Yeast - Gervin

Gervin yeasts have been selected from the active dried yeasts currently available to commercial winemakers, and exhaustively tested to ensure that they will perform well under the conditions used by amateur winemakers.
They are reliable to do the job.

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Gervin A Wine Yeast GV8
£1.05

(S. Cerevisias Narbonne selection strain)

This French yeast was selected by INRA at Naarbonne to compliment the charactistics of the grapes. It is used for the production of red Bordeaux (claret) wines. It is described as an "aromatic" yeast which develops a pleasant and lasting aroma. It produces minimal frothing, and produces a good yield of glycerol. It ferments well over the temperature range 18-35°C. It will tolerate up to 50 ppm of sulphur dioxide.

This yeast is ideal for the production of dry red table wines.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin B Wine Yeast GV9
£1.05

(S. Cerevisiae, Narbonne selection strain)

This is another high quality "aromatic" yeast, intended for the production of wines with a young fruity bouquet, similar to many of those from Germany. It starts easily, and produces little frothing. It ensures fermentation at temperatures down to 10°C, with associated production of fruity esters.

This yeast is good for the production of flower and medium dry white table wines and also for wines from white grapes.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin C Gold label GV10
£1.05

(S. Cerevisiae , Strain EC1118)

This is one of the most popular wine yeasts in the world and is said to be involved in production of 70% of Champagne. It is recommended for making sparkling wines, dessert wines and for restarting "stuck" ferments. It ferments well at low temperatures, flocculates well, produces a very compact lees and is capable of producing alcohol up to 18.5%.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin D Red on white label GV11
£1.05

(S. Cerevisiae, German strain.)

This yeast has two particular characteristics. Firstly it produces an exceptionally fine bouquet. Secondly it can metabolise 30 to 35% of any malic acid present in the must. This makes the yeast very useful when the fruit basis (eg apples, gooseberries, rhubarb) may be overacid, with a high percentage of malic acid.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin GV4 High Alcohol White/purple label
£1.05

(S. Cerevisiae French strain)

Experiment have shown that with suitable additions of an appropriate nutrient to the must levels of alcohol in excess of 21% can be achieved using this yeast. It ferments fast, produces little foam and settles firmly and quickly. It also produces excellent full bodied fruit based wines and desert wines. This is a new yeast with a great potential for the amateur winemaker. It has a killer factor which may inhibit unwanted wild yeasts.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin No 1 Green Label Wine Yeast
£1.05

(S. cerevisiae, Narbonne Strain)

This yeast is widely used in France to make both white and red wines. It starts quickly, works at temperatures down to 15°C and settles well at the end of the fermentation period. It will tolerate up to 100 ppm of sulphur dioxide. It is recommended as a general purpose yeast.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin No 2 Red Label Wine Yeast
£1.05

(S. Cerevisiae, French Strain)

This is a vigorous Burgundy yeast which gives a rapid start to fermentation. It will ferment at temperatures down to 15°C. This yeast contains a killer factor, which may help to eliminate any sensitive wild strains.
It is excellent for all red table wines and it is especially recommended for making wines from autumn fruits such as blackberries, elderberries and sloes.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin No 3 Yellow Label Wine Yeast
£1.05

(S. Cerevisiae, Pasteur Institute Strain)

This is a Champagne yeast, designed to produce sparkling wines, so it tolerates higher levels of alcohol than most other yeasts and is ideal for high alcohol desert style wines.
It is excellent for restarting fermentations that have "stuck" because too much sugar was added to the must. This yeast can be used for either white or red wines, and allows the wines to take on the characteristics of the ingredients.
It will ferment well in the 12-30°C range. The sulphur dioxide level should be kept below 25 ppm.

This yeast is suitable for producing sparkling wines, restarting stuck ferments and making dessert wines.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin No 5 White Label Wine Yeast
£1.05

(S. Cerevisiae, French Strain GVN)

This French yeast is particularly good for making quality white fruit table wines. It forms little foam and and ferments well at low temperatures 8-15°C thus ensuring that the wines develop excellent bouquets.
This yeast is used for the production of quality white English table Wines.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

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Gervin Wine Yeast No 6
£1.05

This champagne yeast can produce high alcohol wines (in excess of 18% ABV). It can also be used to make sparkling wines and for restarting stuck fermentations.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.

Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.

More information