Item #: A37
Our Price: $2.49
Low Inventory - Only 1 In Stock, Will Ship On: 06/01/2015.

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If you like using dry yeast, you might try Go-Ferm®. Go-Ferm is a rehydration aid for dry yeast in brewing and winemaking. What it does is help dry yeast rehydrate in water and emerge in a stronger state ready to ferment your beer or wine.  To use, add 2 level teaspoons of Go-Ferm to 4 ounces of 105° F water. Then sprinkle 5 to 10 grams of dry yeast on top of this mixture and wait 10 minutes for rehydration. Then stir the yeast thoroughly into the Go-Ferm mixture and pitch into 5 gallons of beer or wine. This 34 gram pack is good for around 30 gallons of beer or wine dry yeast ferments.

Below is the technical jargon from Lallemand, the producer:

GO-FERM® Lallemand’s collaboration with the INRA in Montpellier and other institutes throughout the world confirmed the critical role of yeast micronutrients, but more importantly, it identified the most effective way to ensure that these micronutrients benefit the selected yeast.

The result of this research was the development of GO-FERM®, a natural yeast nutrient to avoid sluggish and stuck fermentations. GO-FERM® is specific inactive yeast produced through a unique yeast biomass process fine-tuned to obtain high levels of certain essential vitamins, minerals and amino acids required for healthy yeast fermentations.

The GO-FERM® approach is to provide bioavailable micronutrients in the non-stressful environment of the yeast rehydration water instead of the traditional method of adding micronutrients to the must. During rehydration, the yeast acts like a sponge, soaking up GO-FERM®’s bioavailable nutrients. This direct contact between GO-FERM® and the yeast in the absence of the must matrix avoids chelation of key minerals by inorganic anions, organic acids, polyphenols and polysaccharides present in the must. It also prevents essential vitamins from being rapidly taken up by the competitive wild microflora or inactivated by SO2. By making key minerals and vitamins available to the selected yeast at the critical beginning of its stressful task, the yeast’s viability increases and fermentations finish stronger.

The use of GO-FERM® results in significantly better overall health of yeast cells through-out the fermentation, affecting fermentation kinetics and resulting in a cleaner aromatic profile.

Dosage recommendations: Use 30 g/hL (2.4 lb/1000 gal) of GO-FERM® when rehydrating yeast to supply critical micronutrients. Note: This recommendation is based on a yeast inoculum of 25 g/hL (2 lb/1000 gal). If using more or less yeast, respect a ratio of 1 part yeast:1.25 parts GO-FERM®.

End of Lallemand technical jargon



Average Rating:
(based on 3 reviews)

Showing 3 Reviews:

by Jerry
on 12/28/2012
Have tried this 3 times following the directions listed here. Every time it has caused a problem. I have pitched the yeast at the correct temps and my batch would not ferment at all. As if the yeast was dead. I have never had this problem before. I am reluctant to use the Go-ferm that I still have due to this happening not once but three times. I am generous to give it a 2 star rating after my personal experience with it. I have used this when brewing beer.
by AC
on 10/30/2012
I was taught to heat the water to between 104 and 119, when it cools to about 104, add the yeast. I guess it depends on what yeast used but I've never had a problem across a few wines, red or white.
by Pete
on 9/19/2012
Go Ferm Fanatic
Modify the instructions. Allow the aceptically prepped tap water to cool to 85 degrees F and then add Go-Ferm. Stir until dissolved and then add yeast. Wait 45 minutes until the mixture is visibly bubbling and then place the vessel into the must - do not pitch. Allow the two mediums to equalize temp. When the same temp you can then pitch. You will see amazing results in yeast viability and activity.
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