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    Country Malt Group

    Fermaid O

    Fermaid O

    Fermaid O is an Organic version of Fermaid K, using an organic source of nitrogen. The organic nitrogen is a superior form, resulting in better results!Organic Nitrogen results a better fermentation with more stable temperature levels. Off aromas and flavors are also decreased.


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    Country Malt Group

    Goferm

    Goferm

    Go-Ferm® is a natural yeast rehydration nutrient con­taining a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration wa­ter before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronu­trients as they rehydrate. Infusing yeast with these es­sential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.Rehydration with Go-Ferm is effective for helping the yeast survive the fermentation. If these micronutrients were added directly to the must, competitive microor­ganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO2. Do not use nutrients containing ammonia salts, such as DAP, during yeast rehydration - they are toxic to the yeast at high levels.To USe Mix Go-Ferm in 20 times its weight in clean 43°C(110°F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40°C(104°F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10°C(18°F) difference between the must (juice) and the yeast slurry. Atemperate as neces­sary.


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  • logo for Country Malt Group

    Country Malt Group

    Fermaid O

    Fermaid O

    Fermaid O is an Organic version of Fermaid K, using an organic source of nitrogen. The organic nitrogen is a superior form, resulting in better results!Organic Nitrogen results a better fermentation with more stable temperature levels. Off aromas and flavors are also decreased.


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  • logo for Country Malt Group

    Country Malt Group

    Fermaid K

    Fermaid K

    Fermaid® K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organic nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pan­tothenate) and inactive yeast.For best results, Fermaid K should be used in conjunction with an appropriate yeast rehydration nutrient (such as Go-Ferm or Go-Ferm Protect) to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Add 25 g/hL at 1/3 sugar depletion or in two doses; 12.5 g/hL at the end of lag phase and 12.5 g/hL at 1/3 sugar depletion.Fermaid K provides unsaturated fatty acids and sterols. These are important survival factors needed to maintain alcohol resistance and permease activity. They also help keep volatile acidity levels low.Nitrogen is needed for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts.The cell wall fractions in Fermaid K absorb short and medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension.To USeFermaid K should be mixed with room temperature water before adding to an active fermen­tation to avoid CO2 release and overflowing of tanks or barrels. The amount of water used is not critical. Simply add enough to make a slurry.StorageDated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.


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    Country Malt Group

    Lysovin

    Lysovin

    Lysovin is a powdered lysozyme that needs to be properly rehydrated.To USe: Rehydrate Lysovin in 5 times its weight in warm water. Stir gently for 1 minute and avoid foaming. Allow to soak for 45 minutes. Repeat until the solution is a clear, colorless liquid. Please see below for the complete rehydration procedure.Storage: Store in dry form for 5-10 years at 18°C (65°F). Once rehydrated, Lysovin should be used immediately.Warning: In the case of low color potential grapes such as Pinot Noir, lysozyme should never be added prior to completion of alcoholic fermentation. If spoilage yeasts such asBrettanomyces are suspected, SO2 addition should not be delayed. Lysozyme is only effective against gram-positive bacteria and has no effect on yeast or gram-negative bacteria such as Acetobacter.


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