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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GV9 Gervin Varietal B Wine Yeast
£1.05
(S. Cerevisiae, Narbonne selection strain)
This is another high quality "aromatic" yeast, intended for the production of wines with a young fruity bouquet, similar to many of those from Germany.
It starts easily, and produces little frothing.
It ensures fermentation at temperatures down to 10°C, with associated production of fruity esters.
This yeast is good for the production of flower and medium dry white table wines and also for wines from white grapes.
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.
