go ferm instructions

Go-Ferm is a yeast rehydration nutrient designed to enhance fermentation kinetics and prevent potential issues during the process. It provides essential micronutrients for optimal yeast activation and performance in winemaking and meadmaking.

1.1 Purpose and Function of Go-Ferm

Go-Ferm is specifically formulated to enhance yeast rehydration and fermentation performance. Its primary function is to provide essential micronutrients, vitamins, and survival factors that promote healthy yeast activity. By addressing nutrient deficiencies, Go-Ferm helps prevent fermentation issues such as sluggish or stuck fermentations. It supports the yeast during the critical rehydration phase, ensuring proper activation and vitality. This leads to improved fermentation kinetics, consistent alcohol production, and reduced off-flavor compounds. Go-Ferm is particularly beneficial in challenging conditions, such as high sugar musts or nutrient-deficient juices, making it a vital tool for winemakers and meadmakers seeking reliable and efficient fermentation outcomes.

Preparation and Mixing Guidelines

Go-Ferm should be mixed in clean, 43°C (110°F) water at a ratio of 1:20 (weight:water). For every 1 kg (2.2 lb) of Go-Ferm, use approximately 5 gallons of water. After dissolving, let the mixture cool to 40°C (104°F) before adding yeast. The solution may not dissolve completely due to its fatty acid and sterol content. Maintain a 1:1.25 yeast-to-Go-Ferm ratio for optimal rehydration. For example, 1 oz of Go-Ferm requires 18 oz of water and rehydrates 22 grams of yeast effectively. Stir thoroughly to ensure even distribution and let stand for 20 minutes after yeast addition. Slowly incorporate equal parts of must over 5 minutes to acclimate yeast. Proper temperature control and precise measurements are vital for successful fermentation.

2.1 Step-by-Step Mixing Instructions

• Measure Go-Ferm according to the recommended dosage (e.g., 1 oz for 22g yeast) and clean, hot water (43°C/110°F) at a 1:20 ratio.
• Dissolve Go-Ferm in the water, stirring gently. Note that it may not fully dissolve due to its fatty acid and sterol content.
• Allow the mixture to cool to 40°C (104°F) to prevent shocking the yeast.
• Gradually add the active dried yeast to the cooled mixture, ensuring even distribution.
• Let the yeast rehydrate for 20 minutes, stirring occasionally to promote absorption.
• After rehydration, slowly add equal parts of must or juice to the yeast slurry over 5 minutes to acclimate the yeast.
• Maintain a 1:1.25 yeast-to-Go-Ferm ratio for optimal performance.

Following these steps ensures proper yeast activation and preparation for fermentation.

2.2 Importance of Temperature Control

Temperature control is crucial during the Go-Ferm mixing process to ensure optimal yeast rehydration and fermentation performance. The ideal temperature for dissolving Go-Ferm is 43°C (110°F), as this allows the nutrient to mix effectively without degrading. After dissolving, the mixture must cool to 40°C (104°F) before adding yeast to prevent thermal shock, which can kill or stress the yeast cells. If the temperature is too high, the yeast may not rehydrate properly, leading to sluggish or stuck fermentation. Conversely, temperatures below 30°C (86°F) can slow down rehydration and nutrient uptake. Maintaining the recommended temperature range ensures the yeast rehydrates efficiently, absorbs nutrients, and initiates fermentation vigorously. Proper temperature control is essential for achieving consistent and reliable fermentation outcomes in winemaking and meadmaking.

Proper Ratios and Dosage

Use 1 part yeast to 1.25 parts Go-Ferm for optimal performance. For every 1 oz of Go-Ferm, rehydrate 22 grams of yeast in 18 oz of water.

3.1 Calculating the Correct Dosage

Calculating the correct dosage of Go-Ferm is crucial for optimal yeast rehydration and fermentation performance. The recommended ratio is 1 part yeast to 1.25 parts Go-Ferm by weight. For example, if using 22 grams of yeast, use 1 ounce of Go-Ferm. For larger batches, the dosage is 2.5 lb of Go-Ferm per 1000 gallons of must or juice, mixed in 20 times its weight of clean, 43°C (110°F) water. This ensures proper dissolution and nutrient availability. Adjustments may be necessary based on specific yeast requirements or batch size. Always follow the manufacturer’s guidelines to avoid over- or under-dosing, which can impact fermentation efficiency and yeast health. Proper calculation ensures the yeast receives the necessary nutrients for vigorous fermentation and minimizes the risk of fermentation issues.

Yeast Rehydration Process

Go-Ferm is mixed with 20 times its weight in clean, 43°C (110°F) water. Allow the mixture to cool to 40°C (104°F), then add active dried yeast. Let stand 20 minutes to ensure proper rehydration.

4.1 Adding Yeast to the Mixture

After preparing the Go-Ferm solution by mixing it with clean water at 43°C (110°F), allow the mixture to cool to 40°C (104°F). Gently add the active dried yeast to the cooled Go-Ferm solution, ensuring even distribution. Let the mixture stand for 20 minutes to permit proper yeast rehydration. This step is crucial for activating the yeast and preparing it for a vigorous fermentation process. The recommended ratio is 1 part yeast to 1.25 parts Go-Ferm, ensuring optimal nutrient uptake. It’s important to note that Go-Ferm may not fully dissolve due to its fatty acid and sterol content, but this does not affect its functionality. After rehydration, slowly introduce the yeast slurry to the must or juice, blending gradually over 5 minutes to avoid shocking the yeast.

Using Go-Ferm with Other Products

Go-Ferm can be used in combination with other yeast nutrients and products to enhance fermentation performance. It is often paired with Fermaid O or other nutrient blends to provide a comprehensive supply of micronutrients. For optimal results, Go-Ferm should be added during the yeast rehydration phase, while other nutrients like Fermaid O can be added later in the fermentation process. This staggered approach ensures the yeast receives the necessary nutrients at the right stages. Some winemakers and meadmakers also use Go-Ferm alongside products like Go-Ferm STEROL FLASH for additional benefits, such as enhanced aroma production. However, it’s important to follow the recommended dosages to avoid over-supplementation, which can negatively impact fermentation. Always consult the product guidelines for specific pairing recommendations to achieve the best outcomes in your winemaking or meadmaking process.

Application in Winemaking and Meadmaking

Go-Ferm is widely used in both winemaking and meadmaking to ensure optimal yeast performance and fermentation. In winemaking, it is particularly effective for musts with low micronutrient content, helping to prevent stuck or sluggish fermentations. For meadmaking, Go-Ferm supports the yeast during the critical rehydration phase, enhancing its ability to thrive in nutrient-scarce environments. The product is ideal for fermenting musts up to 24 Brix and works well for white, rosé, and red wines. When added during yeast rehydration, Go-Ferm provides essential nutrients that promote healthy yeast growth and vigorous fermentation. This makes it a reliable choice for both novice and experienced winemakers and meadmakers aiming to produce high-quality, consistent results. Its ability to enhance fermentation kinetics ensures a smoother process and reduces the risk of off-flavors or incomplete fermentation.

Storage and Handling Instructions

Proper storage and handling of Go-Ferm are essential to maintain its effectiveness. Store Go-Ferm in a cool, dry place, away from direct sunlight and moisture. The product should be kept in its original packaging or an airtight container to preserve its potency. Avoid exposing it to temperatures above 25°C (77°F) or below 0°C (32°F). Always handle Go-Ferm with clean, dry utensils to prevent contamination. If the product comes into contact with skin or eyes, rinse thoroughly with water. For optimal performance, use Go-Ferm within 24 months of opening. Dispose of any unused or expired product according to local regulations. By following these guidelines, you ensure the product remains stable and effective for yeast rehydration and fermentation processes.

Troubleshooting Common Issues

8.1 Identifying and Resolving Problems

When using Go-Ferm, several common issues may arise, such as incomplete dissolution, uneven yeast rehydration, or inconsistent fermentation performance. If Go-Ferm does not dissolve fully, ensure the water temperature is within the recommended range (43°C/110°F) and stir thoroughly. For uneven rehydration, verify that the yeast-to-nutrient ratio aligns with the recommended 1:1.25 proportion. If fermentation stalls or is sluggish, check that the dosage was accurate and that the must conditions, such as temperature and pH, are optimal. Incomplete rehydration can lead to poor yeast viability, so always allow the full 20-minute rehydration period. Addressing these issues promptly can help restore fermentation efficiency and prevent potential spoilage or off-flavors in the final product.