Fall Bright 10110 Hyatt Hill, Dundee, NY 14837 (near Wayne) 607-292-3995  Coordinates: 42.490863, -77.117778
WINEMAKING, BREWING SUPPLIES, year 'round, GRAPES and JUICE in season for amateur winemakers.   

From Scott Labs:   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) to assure proper nutrition of cultured yeast from rehydration through completed fermentation. 

Add Fermaid  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 medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension.

Dose at 2 pounds per 1000 gallons!

From Lallemand:   IN SUMMARY:  For normal winemaking applications, the recommended addition rate of Fermaid K is 4.5 grams (1 level teaspoon) per 5 gallons. 

For optimal results, 2.25 grams of the Fermaid K should be suspended in the 5 gallons of must or juice just after adding your yeast culture to the must, then add the balance of 2.25 grams of Fermaid K anytime between 1/3 and 1/2 way through the fermentation.

Fall Bright Usage Conclusions: 4 1/2 grams per 5 gallons. Dissolve in water before adding to an active fermentation.  1 level tsp. is ~4 1/2 grams.  
PS  Most of our amateur winemakers put the nutrient dose in the juice or must prior to fermentation.  If you put it in at 2 different times, split the dose, do not double dose or add in addition to DAP. 

We currently are using Fermaid K, non Kosher.   It has come to our attention that certain yeast, such as Cotes des Blanc prefer the more varied components of a more complex yeast nutrient like Fermaid K and can stall with just the DAP nutrient. 

Go-Ferm (Lalvin) is a micro-nutrient for the yeast re-hydration process.  It is not a nutrient for the juice. 

Using nutrients that contain ammonia salts (such as DAP, Fermaid K,  Yeastex 61 or  Superfood) during the re-hydration phase can be toxic to the yeast.   Use GoFerm for the re-hydration process.

Directions for Re-hydration of the yeast with Go-Ferm.   Add GoFerm to 2 ounces of warm NOT HOT distilled water (43⁰C or 110⁰F) at the rate of  6.25 grams (or 2 teaspoons) per pack of yeast.   Mix well , allow to cool to 104 degrees F (40degrees C) and THEN sprinkle the yeast on top of the water-GoFerm mixture.  Let stand for 10-15 minutes without stirring, then stir well to suspend all the yeast.  Let stand for another 15-30 minutes.  Stir gently again.  Combine an equal amount of must or juice to be fermented.  This will help the yeast to adjust to the cool temperature must.  This "atemperation" may need repeating in very low temperature must.  Add immediately to must or juice that is room temperature.  Our juices and some grapes have been refrigerated.  Let them come up to room temperature before inoculation.