Calculate the correct amount of yeast, rehydration water, and optional Go-Ferm nutrient for your batch size. Proper rehydration dramatically improves fermentation performance.
Higher OG = more yeast needed
Yeast
—g
Sachets
—×5g
Water
—ml
Go-Ferm
—g
Rehydration Steps
Heat —ml of clean water to 40°C (104°F)
Sprinkle —g of yeast on the surface. Do not stir yet. Wait 15 minutes.
Gently stir to combine
Gradually add small amounts of must to acclimatise the yeast (temperature should not drop more than 10°C)
Add to your must when within 10°C of must temperature
💡 Never add dry yeast directly to cold must — thermal shock kills yeast cells. The rehydration water temperature of 40°C is critical. Below 35°C causes osmotic stress; above 43°C kills yeast.