The istructions for Go ferm state : "Mix Go-Ferm in 20 times its weight of clean 43°C (110°F) water". Is it ok to add go ferm to water than boil it and let cool before adding yeast? Will boiling it render it less effective?
Is it ok to boil Go Ferm?
- Thread starter BeerHog
- Start date
-
Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
-
We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Good question and I don't know the answer but I don't believe that it will hurt it too much.
I usually don't go above 120F because I don't know and the fact that I just need to wait longer before I pitch the yeast into it.
I tend to pour my hot water into a sanitized Pyrex dish and then use my infrared thermometer to monitor the temp. When it's close to that recommended 110, I'll ad the Go-Ferm, and once I get below 100F I'll add my yeast to the mix. If my must is particularly cooler then I'll wait until closer to add the yeast.
I'm really bad about adding some must to the yeast mix at the end to help it get used to the pH but that hasn't seemed to be a big issue as many yeasts are good for pitching straight into the must. I pretty much always hydrate with Go-Ferm.
I usually don't go above 120F because I don't know and the fact that I just need to wait longer before I pitch the yeast into it.
I tend to pour my hot water into a sanitized Pyrex dish and then use my infrared thermometer to monitor the temp. When it's close to that recommended 110, I'll ad the Go-Ferm, and once I get below 100F I'll add my yeast to the mix. If my must is particularly cooler then I'll wait until closer to add the yeast.
I'm really bad about adding some must to the yeast mix at the end to help it get used to the pH but that hasn't seemed to be a big issue as many yeasts are good for pitching straight into the must. I pretty much always hydrate with Go-Ferm.
I've read someone stirs their go-ferm in at 120F and hasn't had problems (going from memory, and I'm not sure they did bench trials to test for any differences). I usually get the water to no more than 115F then put the go-ferm in and stir. I put the yeast in at 104F, then attemperate using the must.
The reason I'm asking is because I'm planning to make 5 gallons of hydromel 4% to 5 % abv. From the reading I've done, extra precaution must be taken during sanitation because there isn't that amount of ethanol to protect the brew from spoilage. Seems like it would be very easy way to assure yeast pitch is clean.
Go ferm is used to rehydrate yeast, prior to fermentation- so by default, there would be no ethanol to “sanitize” anything. I recommend heating it to the proper temp, with some spring or distilled water, and mixing it in a sanitized container.
If you really want to be sanitary, boil the water, then cool it down to the proper temp prior to mixing it in. Regardless, it will have to come down to 104 degrees to add your yeast, so there is no getting around that.
Sent from my iPhone using Tapatalk
Your Go-ferm will always be sanitary. It's made in a labratory
Add all your nutrients at once for that low % and don't bother trying to stagger.
But does it stay sanitary after opening? Is there something in it that keeps it sanitized?
That is the plan. Set the fermentation up and don’t mess with it until time to rack.
Hi - Unless you're going to be making mead in a vacuum, or an level 4 biolab, there's always a chance of some form of infection. The air we exist in is filled with all sorts of critters. Sanitize your equipment the best you can, follow the recommended rehydration protocols, and pitch your yeast. I agree with MightyMosin on the nutrients, but I'd personally wait about 12 hours before pitching nutrients so your yeast can get going and your not feeding any potential unwelcome critters.
If you're worried due to the likely investment in that size of batch, have you tried your plan with a smaller batch? Maybe doing that will show you that it can work and you can move to the larger batch more confidently. Nothing is guaranteed, but at least you'll have an idea.
