Proper Yeast Rehydration
(DO NOT FOLLOW YEAST PACKET INSTRUCTIONS)
When using Go-Ferm during rehydration, the yeast manufacturer's instructions on the packet no longer apply. Proper yeast rehydration is the first step and one of the most important tasks in making amazing mead.
- The amount of yeast you use depends on your batch volume and Brix/Specific Gravity (sugar content)
- The amount of Go-Ferm you need depends on how much yeast you use
- The amount of water you need for rehydration depends on how much Go-Ferm you use
HERE IS HOW TO CALCULATE:
(always measure by weight, invest in a good grams scale)
Yeast: 1g per gal up to 1.100 OG, 2g per gal up to 1.130 OG, 3g per gal over 1.130 OG
Go-Ferm: 1.25x grams of yeast used
Water for rehydration: 20x by weight of Go Ferm (1ml of water = 1g)
Example for water: If you use 12.5g of Go-Ferm, you need 250g (250ml) of water (12.5g x 20 = 250g)
Dilute Go-Ferm into measured amount of hot water as stated above (the hotter the better). When solution reaches 104F, sprinkle your dry yeast over the top and allow to sit for 15-20 minutes.
IMPORTANT: Before adding the rehydrated yeast to your must, ALWAYS temper the yeast until it is within 10F of the must. Otherwise, all of the care you took in properly rehydrating your yeast will be ruined by killing most of your yeast with cold shock. This is easily done by adding a tablespoon or so of your must at a time into the rehydrated yeast until it is within 10F, or the same temperature of your must.
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