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 in the World & are reliable to ensure your efforts are suitably rewarded.
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GV6 True Sauternes Wine Yeast
£1.05
A true Sauternes yeast selected by Brian Croser, the distinguished Australian wine maker.
It will ferment down to a temperature of 5C.
Add a little nutrient to the must to prevent excess volatile acidity.
Great for producing quality white wines with fruity & floral characteristics.
This will give more than 16% ABV & is suitable for lighter dessert wines.
It can also be used to make sparkling wines and for restarting stuck fermentations.
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.
You may also require...
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Brewing & Winemaking Sugar - 1kg
£2.10More detail and information
This will produce a finer, cleaner & faster ferment.
The sugar is a spray dried glucose (aka dextrose) which dissolves easily in cold liquids to form a syrup and importantly leaves no after taste.
Being 100% fermentable, it promotes fast fermentation & can be used for priming during the secondary fermentation.
It is is highly recommended for use in making beers, liqueurs and wines in preference to household sugar.
Well worth the extra pence per pint or bottle.
