Species: S. cerevisiae (Narbonne)
ABV tolerance: 18%
Temp range: 15–25°C (opt 20°C)
Flocculation: Good · Fermentation speed: Fast
Nitrogen requirement: Low · SO2 tolerance up to 100ppm
Notes: Low volatile acidity
Pitch rate: 5g/23L
Rehydration: None required, add direct to must/juice and stir well

Species: S. cerevisiae (Burgundy-type)
ABV tolerance: 16%
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Fast
Notes: Killer factor inhibits wild yeast, low foam. Pair with Yeast Nutrient and Bentonite; stabilise with Campden Tablets

Species: S. cerevisiae
ABV tolerance: 18%
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Fast
Notes: Low foam; excellent for restarting stuck, over-sugared fermentations
Pitch rate: 5g/23L

Species: S. cerevisiae (French)
ABV tolerance: 21% (with adequate nutrients)
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Fast
Notes: Highest ABV tolerance of the Gervin range
Pitch rate: 5g/23L

Species: S. cerevisiae (French Strain GVN)
ABV tolerance: 15%
Temp range: 8–25°C (opt 18°C)
Fermentation speed: Moderate
Notes: Combats volatile acidity and oxidation, preserves delicate aromas

Species: S. cerevisiae
ABV tolerance: 16%
Temp range: 6–25°C
Notes: True Sauternes yeast selected by Brian Croser. Add nutrient to prevent excess volatile acidity

ABV tolerance: 15%
Temp range: 15–25°C
Pitch rate: 5g/23L
Rehydration: Warm the beer to 20–22°C, sprinkle onto the surface without stirring, add a teaspoon of Yeast Nutrient. Leave 24 hours undisturbed — usually restarts within 24–48 hours

Species: S. cerevisiae (Narbonne)
ABV tolerance: 15%
Temp range: 18–30°C (opt 22°C)
Flocculation: Medium · Fermentation speed: Medium
Notes: Selected by INRA at Narbonne. Minimal frothing, good glycerol yield, structured tannin backbone

ABV tolerance: 15%
Temp range: 10–25°C (opt 18°C)
Flocculation: Medium · Fermentation speed: Medium
Notes: German-style yeast. Metabolises up to 30% of malic acid — good for high-malic-acid fruits

Species: S. cerevisiae (EC1118 strain)
ABV tolerance: 18.5%
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Fast
Notes: Fine, persistent effervescence — reportedly involved in ~70% of Champagne production. Good for stuck-ferment restarts

ABV tolerance: 15%
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Medium
Notes: Metabolises up to 35% of malic acid — favoured for apples, ripe bananas, blackberries, apricots

Species: S. cerevisiae
ABV tolerance: up to 14%
Temp range: 16–24°C
Nitrogen requirement: Low
Notes: Highly aromatic, intense fragrant fruity/spicy esters. Not suitable above 14% ABV
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 14%
Temp range: 16–24°C
Nitrogen requirement: Low
Notes: Complex tropical fruit and floral aromatics. Not suitable above 14% ABV
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 14%
Temp range: 18–28°C
Nitrogen requirement: Low
Notes: Reduces malic acid 30–35% and total titratable acidity — ideal for young wines and high-acid fruit. Not suitable above 14% ABV
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 14%
Temp range: 14–28°C
Nitrogen requirement: Low
Notes: Enhances volume/intensity for full varietal expression. Dual purpose (red or white). Not suitable above 14% ABV
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 14%
Temp range: 16–24°C
Nitrogen requirement: High
Notes: Soft, velvety-smooth wines with enhanced red berry fruit notes. Not suitable above 14% ABV
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: 15%
Temp range: 18–28°C
Nitrogen requirement: High
Notes: Well-structured, balanced reds with enhanced dark fruit and good palate length; gentle on the must
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: 15%
Temp range: 18–28°C
Nitrogen requirement: Low
Notes: Enhances body/mouthfeel and complex fruit flavours; ideal for new and old world styles
Rehydration: None required, add direct to must and stir well

Species: S. bayanus
ABV tolerance: 18%
Temp range: 14–32°C
Nitrogen requirement: Low · Killer factor: positive
Notes: Highest alcohol tolerance in the MJ wine range. Very neutral sensory impact
Rehydration: None required, add direct to must and stir well

Species: S. bayanus
ABV tolerance: 18%
Temp range: 14–28°C
Nitrogen requirement: Low · Killer factor: positive
Notes: High glycerol enhances mouthfeel. Fortified wines, high alcohol wines, perry, mead, vegetable/flower wines
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: 18%
Temp range: 15–30°C (opt 22°C)
Flocculation: Medium · Fermentation speed: Fast
Fermentable sugars: Glucose/Fructose/Maltose Yes · Maltotriose Partial · Sucrose Yes
Ester profile: High – Floral/Tropical
Pitch rate: 5g/4–5L
Storage: 4°C · Shelf life: 36 months

Species: S. cerevisiae
ABV tolerance: 14%
Temp range: 15–30°C (opt 22°C)
Flocculation: High · Fermentation speed: Medium
Fermentable sugars: Glucose/Fructose/Maltose Yes · Maltotriose Partial · Sucrose Yes
Ester profile: Medium – Apricot/Vanilla
Pitch rate: 5g/4–5L
Storage: 4°C · Shelf life: 36 months

Species: S. bayanus
ABV tolerance: 18%
Temp range: 10–30°C (opt 20°C)
Flocculation: High · Fermentation speed: Fast · Very-high attenuation
Fermentable sugars: Glucose/Fructose/Maltose/Maltotriose/Sucrose all Yes
Ester profile: Low – Neutral
Pitch rate: 5g/4–5L
Storage: 4°C · Shelf life: 36 months

Species: S. bayanus
ABV tolerance: High (exact figure not published by manufacturer)
Notes: Clean fermentation character; also useful to restart stuck fermentations in high-alcohol environments

ABV tolerance: 18%
Temp range: 20–30°C
Format: All-in-one 28g sachet — yeast, vitamins and nutrients in one pack, for 20–25L mead batches
Notes: Fermentation typically completes in 5–7 days; processes large amounts of honey without stalling
Pitch rate: 28g/20–25L
Rehydration: Mix 20L water (30–35°C) with 6–9kg honey, pitch below 30°C, ferment 20–30°C

Species: S. cerevisiae
ABV tolerance: 18%
Temp range: 20–30°C (opt 25°C)
Flocculation: Medium · Fermentation speed: Fast
Fermentable sugars: Glucose/Fructose/Maltose/Maltotriose/Sucrose all Yes
Ester profile: Medium – Floral/Honey
Pitch rate: 10–12g/20–30L
Storage: 4°C · Shelf life: 24 months

Format: All-in-one sachet combining yeast, nutrient, pectolase and vitamin B1
Notes: Removes the need for separate additives
Pitch rate: Treats up to 10 gallons (45L)