Fall Bright, The Winemakers
www.fallbright.comDundee, NY, USA, 607-292-3995
You may re-hydrate the yeast
GoFerm (Lalvin) is a micro-nutrient to be used with
the yeast re-hydration process. It is not put in the juice. You may NOT interchange with Fermaid
for rehydration. Using nutrients that contain ammonia salts (such as DAP, Fermaid K, Yeastex 61 or
Superfood) during the re-hydration phase can be toxic to the yeast.
Use GoFerm for the re-hydration process only.
Directions for Re-hydration of the yeast with
Go-Ferm. Add GoFerm to 2 ounces of warm NOT HOT distilled water (430C or 1100F) at the
rate of 6.25 grams (or 2 teaspoons) per pack of yeast.
Mix well , allow to cool to 104 degrees F (40 degrees C) and THEN sprinkle the yeast on top of the water-GoFerm
mixture. Let stand for 10-15 minutes without stirring, then stir well to suspend all the yeast. Let stand for
another 15-30 minutes. Stir gently again. Slowly add to an equal amount of must or juice to be fermented. This
will help the yeast to adjust to the cool temperature must. This "atemperation" may need repeating in very low
temperature must. Add immediately to must or juice that is room temperature. Our juices and some grapes have been
refrigerated. Let them come up to room temperature before inoculation.
DO NOT ADD DAP OR FERMAID TO THE JUICE AT THIS TIME.