Go-Ferm Sterol Flash 1kg Yeast Nutrient

Developed by Lallemand for professional and craft makers alike, Go-Ferm Sterol Flash is a premium yeast rehydration nutrient designed to kick-start strong, reliable fermentations in wine and cider. Enriched with essential sterols and micronutrients, it supports robust cell membranes and rapid yeast vitality from the very first step, helping you achieve clean, complete and aromatic ferments with confidence.

Why choose Go-Ferm Sterol Flash

• Fast, healthy starts: Encourages rapid, secure yeast acclimatisation to juice or must conditions.
• Stronger yeast performance: Sterols bolster cell membranes, improving tolerance to alcohol, osmotic stress and temperature swings.
• Cleaner aromatic expression: Helps reduce the risk of sluggish or stuck ferments, volatile acidity and unwanted sulphide formation, preserving varietal character and fresh fruit notes.
• Consistent results: Supports steady fermentation kinetics across white, rosé and red wines, as well as cider.
• Lallemand expertise: Backed by industry-leading yeast nutrition research and winemaking know‑how.

Best for

• Grape wines (all styles) seeking reliable, clean and complete primary fermentation.
• Cider production where yeast health and aromatic purity are paramount.
• Challenging conditions such as high potential alcohol, low nitrogen musts, or high solids.

How it works

Go-Ferm Sterol Flash is used during yeast rehydration. The sterols and micronutrients are immediately available to the yeast, reinforcing cell membranes at the precise moment they are most vulnerable. This early support improves yeast survival, shortens lag time and promotes a smooth, even fermentation all the way to dryness.

Directions for use

1. Prepare clean, chlorine‑free rehydration water warmed according to your selected yeast strain’s guidance.
2. Disperse Go-Ferm Sterol Flash thoroughly into the water and allow to stand briefly for full activation.
3. Sprinkle active dry yeast onto the nutrient solution and allow to rehydrate undisturbed, then gently mix.
4. Gradually acclimatise the rehydrated yeast to must or juice by adding small portions before inoculation.
5. Inoculate the tank or fermenter once temperatures are within a safe differential for your yeast strain.

Important: Use only during rehydration. Do not add directly to must or juice. Always follow Lallemand’s recommendations for your specific yeast and cellar conditions.

What you can expect

• Reduced lag phase and more predictable fermentation curves.
• Lower risk of off‑characters linked to nutrient stress.
• Enhanced mouthfeel and aroma retention in delicate styles.

Storage and handling

• Keep tightly sealed in a cool, dry place away from strong odours and humidity.
• Use clean, sanitised tools and water for rehydration.
• Close promptly after opening to maintain freshness.

Categories

Additives, Herbs & Spices, Wine Ingredients, Cider Yeast and additives

Manufacturer

Lallemand