Yeast Storage and Rehydration


STORAGE

Dry yeast can be refrigerated or frozen
for greater stability during long term storage.
Allow cold yeast packages to reach
room temperature then rehydrate
as directed for use.


REHYDRATION

Dissolve the dry yeast in 50 mL (2 oz)
of warm NOT HOT water (40°- 43°C /
104°-109°F). Let stand 15 minutes
without stirring, then stir well to suspend
all the yeast. Add to previously sulfited must.
(The yeast should not be kept in the
rehydration medium longer
than recommended.)


SEE BELOW FOR INFORMATION REGARDING OUR POPULAR DRY YEASTS - LAVLIN AND GERVIN

Here is a table showing the characteristics of each strain.
Choose the one that suits your needs.

  RC 212 ICV D-47 71B-1122 ICV K1V-1116 EC-1118
DRY WHITES * **** ** *** ***
BLUSH OR R.S. WHITES * **** **** ** **
NOUVEAU * * **** ** **
YOUNG REDS **** * **** ** **
AGED REDS **** * ** *** ***
CHAMPAGNE BASE * * * ** ****
SECONDARY FERMENT * * * * ****
STUCK FERMENTATIONS * * * *** ****
LATE HARVEST * * *** *** ****
SENSORY EFFECT E.V.C. E.V.C. ESTERS NEUTRAL NEUTRAL
TEMP. RANGE (CELCIUS) 20°- 30° 15°- 20° 15°- 30° 10°- 35° 10°- 30°
FERMENTATION SPEED MODERATE MODERATE MODERATE MODERATE VERY FAST
ALCOHOL TOLERANCE (% /VOL.) 16% 14% 14% 18% 18%
NUTRITIONAL REQUIREMENTS HIGH LOW LOW LOW LOW
**** STRONGEST RECOMMENDATION – E.V.C.: ENHANCES VARIETAL CHARACTER




Gervin Active Dry Yeasts


Gervin Yeast - No. 1 : Green Label, General purpose Bordeaux (Narbonne) strain for both white and red wines. It starts quickly, works at temperatures down to 15c and settles well at the end of the fermentation period. High tolerance to sulfur dioxide (up to 100 ppm).

 

Gervin Yeast - No. 2 : Red Label, Full bodied red table Burgundy/Champagne (Monrachet). Vigorous yeast giving a rapid start-to-finish to fermentation. Excellent for all red table wines, it is especially recommended for making wines from autumn fruits such as blackberries, elderberries and sloes. It will ferment at temperatures down to 15° c. Beware of foam.

 

Gervin Yeast - No. 3 : Yellow Label, Sparkling, dessert, dry white table Champagne. This wine is designed to produce sparkling wines, so it tolerates higher levels of alcohol then most yeasts and is ideal for high alcohol dessert wines. It is excellent for restarting stuck fermentations and will ferment well from 12-30°c.

 

Gervin Yeast - No. 6 : Orange Label, High alcohol, sparkling, restarter for stuck fermentations.

 

Gervin Yeast - No. 5 : White Label, Quality white table wines. This French yeast is particularly good for making quality white fruit table wines. It forms little foam and ferments well at low temperatures (8-15° c), thus ensuring that the wines develop excellent bouquets.

 

Gervin Yeast - Varietal A : Quality red table Bordeaux SF strain. This French yeast was selected to compliment and enhance the characteristics of the grapes. Used for the production of red Bordeaux (Claret) wines, it ferments well at 18-35° c.

 

Gervin Yeast - Varietal B : Quality white table Rhine strain. This is another high quality aromatic yeast intended for the production of wines with a young fruity bouquet. Ferments down to 10° c.

 

Gervin Yeast - Varietal C : Champagne, sparkling, dessert wine, Prise de Mousse strain EC1118. This yeast is said to be involved in production of 70% of all Champagne. It has similar characteristics to No.3 yeast, but is considerd hardier by many professional winemakers. Recommended for making sparkling wines and for restarting stuck fermentations. Capable of producing alcohol up to 18.5%.

 

Gervin Yeast - Varietal D : Fruit wines from concentrates, Narbonne strain 71B. This yeast has two inviting characteristics. First, it produces an exceptionally fine bouquet. Second, it can metabolise up to 35% of any malic acid present in the must, which makes this a superb yeast for many fruit wines.

 

Gervin Yeast - Varietal E : Wine yeast.

 

Gervin Yeast - High Active Wine Yeast :

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