I see people doing the re-hydration part of the equation the wrong way all the time. A huge percentage of post asking about "why my yeast are not fermenting" show proof that they started out from the very beginning. Maybe a administrator can sticky this at the top for people to refer to ?
Organic yeast rehydration nutrient
Go-Ferm® is certified organic by OMRI. It is a natural yeast rehydration nutrient con*taining a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration wa*ter before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronu*trients as they rehydrate. Infusing yeast with these es*sential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.
Rehydration with Go-Ferm is effective for helping the yeast survive the fermentation. If these micronutrients were added directly to the must, competitive microor*ganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO2. Do not use nutrients containing ammonia salts, such as DAP, during yeast rehydration - they are toxic to the yeast at high levels.
To Use: Mix Go-Ferm in 20 times its weight in clean 43°C(110°F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40°C(104°F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10°C(18°F) difference between the must (juice) and the yeast slurry. Atemperate as necessary.
If you are not going to use this product, please just add your dry yeast to 104 degrees tap water and let it sit for 20 minutes and then atemperate to with in 10 degrees and then pitch. DO NOT use anything else in your rehydration protocol. The dry cell membrane cannot differentiate between good or bad chemicals when it is absorbing moisture to rehydrate itself. So, it absorbs everything. This causes much harm and you end up with a crippled yeast cell that struggle to get across the finish line. They make fussels and other off flavors. May stall and give you a stuck fermentation.
Once the cell wall is hydrated it then can control what passes across the membrane and is no longer vulnerable.
Organic yeast rehydration nutrient
Go-Ferm® is certified organic by OMRI. It is a natural yeast rehydration nutrient con*taining a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration wa*ter before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronu*trients as they rehydrate. Infusing yeast with these es*sential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.
Rehydration with Go-Ferm is effective for helping the yeast survive the fermentation. If these micronutrients were added directly to the must, competitive microor*ganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO2. Do not use nutrients containing ammonia salts, such as DAP, during yeast rehydration - they are toxic to the yeast at high levels.
To Use: Mix Go-Ferm in 20 times its weight in clean 43°C(110°F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40°C(104°F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10°C(18°F) difference between the must (juice) and the yeast slurry. Atemperate as necessary.
If you are not going to use this product, please just add your dry yeast to 104 degrees tap water and let it sit for 20 minutes and then atemperate to with in 10 degrees and then pitch. DO NOT use anything else in your rehydration protocol. The dry cell membrane cannot differentiate between good or bad chemicals when it is absorbing moisture to rehydrate itself. So, it absorbs everything. This causes much harm and you end up with a crippled yeast cell that struggle to get across the finish line. They make fussels and other off flavors. May stall and give you a stuck fermentation.
Once the cell wall is hydrated it then can control what passes across the membrane and is no longer vulnerable.
