GO-FERM® Dry Yeast Rehydration Nutrient

Description

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.

Use ratio of 1 part yeast to 1.25 parts Go-Ferm®.

To Use: Multiply the weight of your dry yeast by 1.25. This is the amount of Go-Ferm® you will need. Mix Go-Ferm® in 20 times its weight in clean 43°C(110°F) water. Let the mixture cool to 40°C(104°F), then add the active dried yeast. DO NOT STIR. Let stand for 20 minutes. GENTLY stir the remaining dried yeast into solution. Slowly (over 5 minutes) add equal amounts of that which is to be fermented (juice, must, wort, ect) to the yeast slurry. Watch the temperature difference. Do not allow more than 10°C(18°F) difference between the fermentables and the yeast slurry. Atemperate as neces­sary.

Example: To rehydrate a 5 gram package of Red Star Cuvee yeast:

Amount of Go-Ferm® = 1.25 x 5 grams of dry yeast = 6.25 grams

Amount of water = 6.25 grams * 20 = 125 grams = 125 mL (at STP)

Heat 125 mL of water to 110°F. Add 6.25 grams of Go-Ferm® yeast rehydration nutrient. Allow to cool to 104°F. Add 5 gram packet of yeast. DO NOT STIR. Let stand for 20 minutes. GENTLY stir the remaining dried yeast into solution. Slowly (over 5 minutes) add equal amounts of that which is to be fermented (juice, must, wort, ect) to the yeast slurry.