Go Ferm Protect
Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: Go-Ferm Protect.
Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!
Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion.
To Use
Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.
Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!
Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion.
To Use
Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.