Wine Making
Gervin yeasts - one of the best.
They 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.
The use of the best yeast will bring out the best from the ingredients.
These branded yeasts are amongst the best & are reliable to ensure your efforts are suitably rewarded.
-
GV11 Gervin D Red on white label
£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.
