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Benefits of Sterol Flash include:
Go-Ferm has been developed as 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 Go-Ferm product line has been continually improved through the years with updates variously known as Go-Ferm, Go-Ferm Protect, Go-Ferm Protect Evolution, and now Go-Ferm Sterol Flash.
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.
For each 10 grams of yeast to be hydrated, use 12 grams Go-Ferm mixed into 4 oz (120 ml) distilled water at around 60° F. Add the yeast. Gently break up any clumps and allow yeast to hydrate for 15 minutes. Pitch into the must.
For a more complete discussion and rehydration procedures:
Please open this printable pdf instruction.
See our article on Restarting Stuck Wine Fermentations.
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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.