Muntons | World Class Malt

Gervin Yeast

The Gervin strains of yeast are used worldwide by the professional and amateur winemaker and will always produce a top quality result!

No.1 Green Label (General Purpose) Widely used for both white and red wines. Fermentation starts quickly even at low temperatures and settles well at the end of the fermentation period.

No.2 Red Label (Fruit Wines & Red Wines) A very vigorous yeast giving a rapid start to fermentation. Because of this, always allow headroom in the fermentation vessel. Excellent for all red table wines and also wines from autumn fruits, such as blackberries, elderberries and sloes.

No.3 Yellow Label (Sparkling or Desert Wines) Designed specifically for sparkling wines, it will tolerates higher levels of alcohol than most yeasts, which makes it also ideal for high alcohol dessert style wines.

No.5 White Label (White fruit wine) A French strain of yeast which will ensure that your white fruit wine develops an excellent bouquet. Works well at low temperatures.

A Red/White Label (Bordeaux / Claret Type Red Wines) This French yeast was selected by INRA at Narbonne to compliment the characteristics of the grapes. It is used for the production of red Bordeaux (Claret) wines. It is an "aromatic" yeast, which develops a pleasant and lasting aroma.

B Black/White Label (Fruity White Wines) Another high quality "aromatic" yeast, intended for the production of wines with a young fruity bouquet, similar to styles produced in Germany. It ensures fermentation at temperatures down to 10°C.

C Gold Label (Champagne Yeast) This yeast is said to be used in the production of 70% of all Champagne and is recommended for making sparkling wines, dessert wines and for restarting "stuck" ferments. It is valuable for producing high alcohol wines up to 18.5% ABV.

D Red on White Label This yeast has two particular characteristics. Firstly it produces an exceptionally fine bouquet and secondly it can metabolise up to 35% of any malic acid present in the must. This makes it very useful when the fruit base of wine may be overly acidic ie apple, gooseberry or rhubarb.

E Blue on White Label This yeast contains the "killer" factor, which helps to inhibit the growth of "wild" yeasts. It ferments well even when nutrient levels are low, making it ideal for the production of "honey" wines such as mead.

White through Purple (High Alcohol Yeast) A very fast acting yeast which will produce alcohol up to 21% ABV.

Ale Yeast A fast, top fermenting yeast giving a full, smooth flavour. Settles firmly and is widely used by microbreweries.