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Go-Ferm Protect Evolution® is a natural yeast rehydration nutrient developed specifically for problem musts and stuck fermentations. It is certified organic by OMRI. Difficult fermentation conditions may include overripe fruit (>28°B), marginal fruit quality (poorly developed fruit, Botrytis, rot, high bacteria count, insecticide or fungicide residue), low nutrient levels and overclarified juice.
Go-Ferm Protect is the result of a multi-year study of problem fermentations by Lallemand and National Agricultural Research Institute (INRA) in France. Their scientists found that in problem musts deficiencies in sterols and polyunsaturated fatty acids can leave yeast susceptible to osmotic shock, ethanol toxicity, temperature and other stress factors. The NATSTEPTM (NATural STErol Protection) process was designed to meet these fermentation challenges.
Go-Ferm Protect incorporates sterols and polyunsaturated fatty acids (for cell protection) together with vitamins and minerals to help ensure yeast survival and to help maintain fermentation activity to completion. Go-Ferm Protect provides a combination of protective and nutritive benefits for optimal fermentation results.
Basic Directions:
Use 3 oz. Go-Ferm per 1000 lbs. of grapes, mixed into 2 quarts distilled water at 110F. Cool mixture to 104F or below and add 70-80 grams of yeast. Allow yeast to bloom for 15-30 minutes. Pitch into must. (1/4 oz. per 100 lbs. of grapes in 8 oz. water, adding 7-8 grams of yeast.)
For a more complete discussion and rehydration procedures:
Please open this printable pdf instruction.
Stuck Fermentation:
See our article on Restarting Stuck Wine Fermentations.
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How to Return Goods for Refund
All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.