Saturday, February 14, 2009


I use Go-Ferm for rehydration of all yeast these days. For each five-gallon pail of juice or must, I mix one heaping teaspoon (6.25 grams) of Go-Ferm with 85 ml (about 3 oz) of water, and stir it until all the Go-Ferm is dissolved. To that I add one packet (5 grams) of yeast, stir and let sit for 15 minutes. Then I add that to the room-temperature pail of juice or must.

Fermaid-K will be added once fermentation gets under way, usually the next day.

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