In microbiology, brewing is anaerobic fermentation consisting complex interactions of microorganism and substrate the exact mechanism is still unknown. Earliest people were unaware about the fact that brewing is carried out strictly by microbes.
It is unique scientific process cum art associated with processing and formation of beverages. We do not recommend relying on these rough conversions for accurate dosage rates.Brewing is traditional, antique and the oldest microbiological process in use since prehistoric time. We highly recommend using a scale to weigh the product for an accurate dose. Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.Ĭlick Here for a copy of MoreWine!'s Guide to Yeast RehydrationĪ rough approximate of weight is 1 tsp = 3.2 grams. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion. Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more! In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: Go-Ferm Protect. Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France.
This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.
The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. Go-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Go-Ferm Protect is a new formulation of our AD342 - Go-Ferm
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