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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GV1 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.
