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.
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GV10 Gervin C Gold label
£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.
