GV2 robust reds and whites

This is a very vigorous Burgundy yeast which gives a rapid start to fermentation with little foam. It will ferment at temperatures down to 15°C. 

This yeast contains a killer factor, which may help to eliminate any sensitive wild strains. It is excellent for all red table wines particularly where full bodied is required and it is especially recommended for making wines from autumn fruits such as bilberries, blackberries, blackcurrants, cherries, elderberries, raspberries and sloes.

To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar. 

Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.