1 x sachet of Gervin GV8 Red Table Wine Yeast from Muntons.
Ideal for Bordeux and Claret style wines. Ferments between 18 degrees C and 30 degrees C.
A 5g sachet of yeast is enough for up to 5 gallons of wine.
16 in stock
A robust ale yeast able to tolerate high alcohol conditions up to 11.5% v/v. Used to produce a wide range of beer styles including Belgian wheat and Trappist beers.
Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter.
However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robustness, being able to ferment to 18% ABV. Ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 80ºC (46ºF) is required.
oung’s Dessert / High Alcohol Wine Yeast is an exceptional strain that allows optimum wine quality to be achieved with each and every brew. It’s properties include an ability to ferment up to 18% ABV, rapid clearing, low foam formation, and the ability to ferment as low as 10°C means this is a reliable and easy to handle strain. You can expect a taste and aroma profile that will bring the natural grape flavours to the fore, it will also add a definite weight and depth to your wine, making it perfect for high alcohol sweet wines. Excellent across numerous varietals producing classic, true to type sweet, flavoursome wines with balanced mouthfeel and smooth finish, exuding the baked fruit flavours synonymous with high alcohol wines. Making well structured, clean wines that are a wonderful accompaniment to many after dinner treats is what this strain does beautifully.
Alcohol tolerance: 18% v/v
SO tolerance: High
Low production of fusel oils
Viability: >1.0x 10 CFU/g
Wild yeast: 1 per millin
During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.
Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption
CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds.
CR51 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO² production