Here are some helpful hints to help you succeed in your wine making endeavors. They are in pdf format so you can print the information off right away with adobe reader.
For 2.5 g package to inoculate 250 L.
Recommendations For a Yeast Starter
1. Do not add any metabisulphite prior to fermentation.
2. While your juice/must is warming up to room temperature a yeast starter should be prepared.
3. These directions are for one pail of juice/must and should be multiplied accordingly.
4. Add 250 ml of warm water (20C) to a large mouth bowl.
5. Add 5g of “go-ferm” and stir in.
6. Sprinkle 5g of yeast on top and wait 5-10 minutes.
7. Stir in and add 250ml of 50/50 mix (equal parts of juice and water combined to 20C).
8. Wait one hour and stir.
9. Slowly pour into room temperature juice/must trying to keep the yeast starter together.
10. When fermentation starts (usually 2 days later) then add 5g of “fermaid.”
Note: We recommend punching the cap on reds at least twice daily. If you notice a rotten egg smell then add DAP. Acid and or sugar adjustments should be done before yeast inoculation.
D.A.P. Add 3-5g/23L pail of DAP if H2S is present.