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.