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Go Ferm  (Half pound)
Go Ferm (Half pound)

Go Ferm (Half pound)

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Your Price: $6.99
Item Number: 772-15161A
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GO-FERM 1/2 pound

Lallemand’s collaboration with the INRA in Montpellier and other institutes throughout the world confirmed the critical role of yeast micronutrients, but more importantly, it identified the most effective way to ensure that these micronutrients benefit the selected yeast.

The result of this research was the development of GO-FERM, a natural yeast nutrient to avoid sluggish and stuck fermentations. GO-FERM is specific inactive yeast produced through a unique yeast biomass process fine-tuned to obtain high levels of certain essential vitamins, minerals and amino acids required for healthy yeast fermentations.

The GO-FERM approach is to provide bioavailable micronutrients in the non-stressful environment of the yeast rehydration water instead of the traditional method of adding micronutrients to the must. During rehydration, the yeast acts like a sponge, soaking up GO-FERM’s bioavailable nutrients. This direct contact between GO-FERM and the yeast in the absence of the must matrix avoids chelation of key minerals by inorganic anions, organic acids, polyphenols and polysaccharides present in the must. It also prevents essential vitamins from being rapidly taken up by the competitive wild microflora or inactivated by SO2. By making key minerals and vitamins available to the selected yeast at the critical beginning of its stressful task, the yeast’s viability increases and fermentations finish stronger.

The use of GO-FERM results in the significantly better overall health of yeast cells throughout the fermentation, affecting fermentation kinetics and resulting in a cleaner aromatic profile.

How to use Go-Ferm:
  • Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.
  • A rough approximate of weight is 1 tsp = 3.2 grams. 
  • We highly recommend using a scale to weigh the product for an accurate dose. 
  • We do not recommend relying on these rough conversions for accurate dosage rates.

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