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www.fallbright.comDundee, NY, USA, 607-292-3995

You may re-hydrate the yeast with Go-Ferm.

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.

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