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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GV3 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 including mead.
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.
