NUTRIENTS FOR ALCOHOLIC FERMENTATION
Since Lallemand began producing yeast in the early 20th century, we have understood the importance of providing growing yeast the nutrients they need to survive and reach their maximum potential. Experiences in our own yeast production fermentations laid the groundwork for our nutrient formulations. We have also collaborated with others in the area of yeast growth nutrition and fermentation to attempt to understand the complex and often frustrating interactions in grape must.
Lallemand offers three classifications of yeast fermentation nutrients:
1. Nutrients and Protectants Added to Yeast Rehydration Water
2. Complex Yeast Nutrients for Use During Fermentation
3. Other Yeast Nutrients for Use During Fermentation.
Nutrients and Protectants Added to Yeast Rehydration Water
GO-FERM
Lallemand's collaboration with the INRA in Montpellier and other institutes throughout the world confirmed the critical role of yeast micronutrients, but more importantly, it identified the most effective way to ensure that these micronutrients benefit the selected yeast.
The result of this research was the development of GO-FERM, a natural yeast nutrient to avoid sluggish and stuck fermentations. GO-FERM is specific inactive yeast produced through a unique yeast biomass process fine-tuned to obtain high levels of certain essential vitamins, minerals and amino acids required for healthy yeast fermentations.
The GO-FERM approach is to provide bioavailable micronutrients in the non-stressful environment of the yeast rehydration water instead of the traditional method of adding micronutrients to the must. During rehydration, the yeast acts like a sponge, soaking up GO-FERM's bioavailable nutrients. This direct contact between GO-FERM and the yeast in the absence of the must matrix avoids chelation of key minerals by inorganic anions, organic acids, polyphenols and polysaccharides present in the must. It also prevents essential vitamins from being rapidly taken up by the competitive wild microflora or inactivated by SO
2. By making key minerals and vitamins available to the selected yeast at the critical beginning of its stressful task, the yeast's viability increases and fermentations finish stronger.
The use of GO-FERM results in significantly better overall health of yeast cells through-out the fermentation, affecting fermentation kinetics and resulting in a cleaner aromatic profile.
Dosage recommendations: Use 30 g/hL (2.4 lb/1000 gal) of GO-FERM when rehydrating yeast to supply critical micronutrients. Note: This recommendation is based on a yeast inoculum of 25 g/hL (2 lb/1000 gal). If using more or less yeast, respect a ratio of 1 part yeast:1.25 parts GO-FERM.
IMPORTANT:
NEVER USE NUTRIENTS CONTAINING AMMONIA SALTS SUCH AS DAP DURING YEAST REHYDRATION - THEY ARE TOXIC TO THE YEAST AT HIGH LEVELS!
I may even end up with a hybrid S-1968-04 yeast :huh: 
