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GO-FERM
A yeast rehydration nutrient. This product is biologically inactive yeast that has been concentrated to obtain high levels of essential vitamins.
Multiple quantities are available. Click here to see smaller quantities of Go-Ferm.
Click Here for GoFerm Instructions
Go-Ferm® is certified organic by OMRI. It is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations.
Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.
Rehydration with Go-Ferm is effective for helping the yeast survive the fermentation. If these micronutrients were added directly to the must, competitive microorganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO2.
Do not use nutrients containing ammonia salts, such as DAP, during yeast rehydration - they are toxic to the yeast at high levels.
To Use: Mix Go-Ferm in 20 times its weight in clean 43°C(110°F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40°C(104°F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10°C(18°F) difference between the must (juice) and the yeast slurry. Atemperate as necessary.
Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.
NOTE: This recommendation is based on a yeast inoculum of 2 lb/1000 gal (25 g/hL). If using more or less yeast, respect a ratio of 1 part yeast to 1.25 parts Go-Ferm.
Recommended Dosage: 30g/hL 2.5 lb/1000 gal
