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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GV2 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.
