Red Burgundy: Lalvin 5 g RC212

Red Burgundy: Lalvin 5 g RC212

Optimalo Plus- Nutrient- 40 gram packet

Optimalo Plus- Nutrient- 40 gram packet

Go Ferm Nutrient- 1 oz

1 oz. of Go Ferm is enough to rehydrate 22 grams of yeast. For 1 oz. Go-Ferm, use appoximately 18 oz. of water. Order today!
$2.99
Availability: In stock
SKU
WY99
1 oz bag of Go-Ferm. Go-Ferm 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 will soak up the valuable bio-available micro-nutrients 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. 1 oz of Go Ferm is enough to rehydrate 22 grams of yeast. For 1 oz Go-Ferm, use appoximately 18 oz 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: Store at 18°C(65°F). Once opened, keep tightly sealed and dry. 1 oz of Go Ferm is enough to rehydrate 22 grams of dried yeast.
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