Gervin GV2 - Robust Wine Yeast (Berries, Sloes, Currants)
Gervin GV2 Red Wine Yeast – 5g
Gervin GV2 is a Burgundy-style wine yeast formulated for producing full-bodied red and white wines.
It delivers a clean, reliable fermentation that enhances the body and richness of fruit-forward country wines.
One 5g sachet is good for up to 23 litres (1 UK demijohn or 5-gallon batch).
What Is GV2 Best For?
GV2 is designed for fermenting rich, robust wines with character. It’s especially suited to wines made from:
- Blackberries
- Elderberries
- Sloes
- Cherries
- Raspberries
- Other autumn fruits or strong-flavoured red/white grapes
Great for traditional Bordeaux or Claret-style reds, or country wines that need depth and structure.
Gervin GV2 Yeast – Key Specs
- Strain: S. cerevisiae (Burgundy-type)
- Alcohol Tolerance: Up to 15%
- Fermentation Temp: 15–25°C
- Foam Production: Low – minimal mess
- Killer Factor: Inhibits wild yeast – cleaner fermentation
- Dosage: 5g per 23L
How to Use Gervin GV2
Simple method: Sprinkle the sachet directly on the must. No need to rehydrate — just stir it in and let it go to work.
Starter method (advance):
- Add 1/2 tsp sugar and the yeast to ~50ml warm water (20–25°C).
- Cover and leave for 15–20 minutes.
- Stir your must well before pitching the yeast.
Substitute Yeasts
If GV2 is out of stock or you're looking to experiment, here are some solid alternatives:
- Lalvin RC212 – Great for deep-coloured reds, boosts fruit and softens tannins
- Mangrove Jack’s R56 – Built for crushed grapes, red berries, and bold reds
Brewer’s Tip
GV2 performs especially well in autumn fruit wines where fermentation temperatures may be on the cooler side.
Its killer factor means you’re less likely to get off-flavours from wild yeasts — just make sure your sanitation is still solid.
For best body and flavour, let the wine sit on skins or pulp longer before racking.
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