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GV2 - Robust Wine Yeast for full bodied red and white wines.
Quick start, rapid ferment, low foam.
Instructions sprinkle onto the surface of the prepared wine must (no need to stir?
This is a very vigorous yeast that gets away fast, thus ensuring a minimum risk of bacterial spoilage. It can be used for either red or white wines, but it is especially suitable for red wines based on autumn fruits such as blackberries, elderberries and sloes. Like No. 1 yeast it will ferment down to 15°C. Do not use this yeast if the must has been too heavily sulphited, since it may then form some hydrogen sulphide, especially if the must is low in nutrients.
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