Gervin GV9 - White Wine Yeast (Rhubarb, Gooseberry)
3+ in stock
Gervin GV9 white wine yeast for fruity, sharper fruit wines. 5g for up to 23 litres, 10–25°C, up to 15% ABV and malic-acid reduction.
Gervin GV9 White Wine Yeast
Gervin GV9 is a fruity white-wine yeast that is especially useful with sharper fruit musts.
It can metabolise some malic acid during fermentation, making it a practical choice for tart country wines such as rhubarb and gooseberry.
Yeast Details
- Pack Size: 5g
- Batch Size: Up to 23 litres
- Fermentation Temperature: 10–25°C
- Alcohol Tolerance: Up to 15% ABV
- Malic Acid: Can metabolise up to approximately 30%
- Good For: White wine, rhubarb, gooseberry and other sharper fruit wines
How to Use
Sprinkle directly onto the prepared must and ferment within the recommended range. Take the strain's acid-reducing effect into account before adding extra acid.
Substitute Yeasts
Mangrove Jack's MA33 is the stronger choice when malic-acid reduction is a major goal. Mangrove Jack's CY17 gives a more aromatic white-wine profile but is not a like-for-like acid-reducing substitute.
Winemaker's Tip
Measure and taste the must before making acid adjustments. Fruit wines can vary substantially from one crop to another, and GV9 may further soften malic acidity during fermentation.
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