Go-Ferm

RegionRat · Jan 1, 2013

Gonna use Go-Ferm for the first time. I have never had a problem re-hydrating yeast. I kinda treat it like I am making bread. I been baking bread sooo long don't remember being taught. I get water to the right temp, by feel, add some type of sugar and the yeast. Let it sit till it is working and pitch it.

Well now I read about Go-Ferm and just have to use it!

Do I really need it?

RR

Runningwolf · Jan 1, 2013

I use goferm with my yeast starter. Let it sit in hot water (110*) for 10-15 minutes then gently stir in yeast.

Pumpkinman · Jan 1, 2013

I use go ferm as well, I let it sit in 120° stirring it in well, then at 110° I add the yeast, after 10 mins or so, I add some of the must or juice that you are going to ferment, the sugars will act as a food to help the yeast reproduce and multiply, wait 5 mins and pitch the yeast.
Happy fermenting.

ibglowin · Jan 2, 2013

I don't use it with kits as EC1118 is pretty tough stuff but I do with fresh grapes for sure and using a more temperamental yeast.

RegionRat · Jan 18, 2013

I forgot to thank those that responded. I started a batch of Dried Apricot yesterday and am using Go-Firm now before I pitch the yeast.

RR

ldmack3 · Jan 19, 2013

Only note is G-Ferm says to mix the yeast and Go-Ferm for a bit before pitching the yeast.
They say it needs that time to work on the cell walls before being exposed to sugar in order to work best.

Go-Ferm

Help Support Winemaking Talk - Winemaking Forum:

RegionRat

Senior Member

Runningwolf

Super Moderator

Pumpkinman

Senior Member

ibglowin

Moderator

RegionRat

Senior Member

ldmack3

Junior Member

Similar threads

Latest posts

Go-Ferm

Help Support Winemaking Talk - Winemaking Forum:

RegionRat

Senior Member

Runningwolf

Super Moderator

Pumpkinman

Senior Member

ibglowin

Moderator

RegionRat

Senior Member

ldmack3

Junior Member

Similar threads

Latest posts

Join the conversation!

Join today and get all the highlights of this community direct to your inbox. It's FREE!