How do I prepare Go-Ferm?
The recommended dosage rate for Go-Ferm is 2.5 pounds per thousand gallons. When ready to rehydrate your active dry wine yeast prior to inoculation, for each thousand gallon to be inoculated, measure out the 2.5 pounds of Go-Ferm and mix into 4 gallons water at 110°F. This mixture will be a thick slurry. Add the 2 pounds of yeast (the temperature will have dropped to the recommended rehydration temperature for yeast, 104°C) and mix well. Let sit for 15 to 20 minutes, stir again and begin adapting to the temperature of the must/juice to be inoculated by slowing mixing in. By avoiding a temperature difference of more than 18°F over a 24 hour period you will decrease thermal shock effects which can cause fermentation problems.
