GoFerm to hydrate dry yeast into a slurry for wine must

After you've spent much time procuring and processing your grapes, spent hours researching the best yeast to add to this years vintage, and even more hours correcting sugar, ph and acid levels in your must, make sure you create the best environment for your yeast to get started. I (like many) use GoFerm to knock my yeast in to a good, healthy suspension. Alas, the video doesn't mention the Fermaid K additions you have calculated to add. I pitch once at cap formation, and the next at 2/3 sugar depletion. This will differ for everyone and I found also with different strains of yeast.After you've spent much time procuring and processing your grapes, spent countless hours researching the best yeast to add to this years vintage, and even more time correcting sugar, ph and acid levels in your must, you want to make sure your yeast slurry gets a great start by providing the best start it can get. I (like many) use GoFerm to knock my yeast in to a good, healthy suspension. It's a little rough, but here's how I do it.