Gervin GV3 - Sparkling Wine Yeast (Champagne, Cider, Elderflower, Mead)
Gervin GV3 Sparkling & High Alcohol Wine Yeast – 5g
Gervin GV3 is a champagne-style yeast that works beautifully in elderflower wine, sparkling country wines, and traditional cider.
It ferments clean, neutral, and finishes crisp — letting delicate ingredients shine through without any off-flavours.
It’s also a favourite for high-alcohol fermentations like mead or strong fruit wines.
And if your fermentation stalls from too much sugar, GV3 is a dependable fix — it’s often used to get stuck ferments going again.
What Is GV3 Best For?
This yeast is ideal for fermentations where you want a clean finish, lots of fizz, or a higher alcohol level. Use it for:
- Sparkling wines: Champagne-style, prosecco-style, elderflower sparkling
- High-alcohol wines: Mead, strong fruit wines, or late-harvest styles
- Cider: Traditional cider with a neutral, crisp finish
Gervin GV3 Yeast – Key Specs
- Strain: S. cerevisiae
- Alcohol Tolerance: Up to 18%
- Fermentation Temp: 15–25°C
- Foam Production: Low – less mess during fermentation
- Restart Capable: Excellent for stuck fermentations with excess sugar
- Dosage: 5g per 23L or (1 UK gallon)
How to Use Gervin GV3
Simple method: Sprinkle the contents of the sachet directly onto your must or juice. No rehydration needed.
Optional starter:
- Add GV3 to ~50ml warm water (~20°C) and 1/2 tsp sugar.
- Cover and let sit for 15–20 minutes.
- Stir your must to introduce oxygen before pitching the yeast.
Substitute Yeasts
If GV3 isn’t available, try one of these:
- Lalvin EC-1118 – The go-to yeast for sparkling wine and stuck fermentations
- Mangrove Jack’s CL23 – Crisp, high-alcohol capable, clean-finishing
Brewer’s Tip
GV3 is very reliable for restarting stuck fermentations — especially if you added too much sugar early on.
When using it for bottle conditioning or sparkling wine, always make sure fermentation has finished completely before bottling and priming.
Keep it between 15–25°C for best results.
