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I found some interesting info by accident.

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Squatchy

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caduseus

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So I was fishing for some info to try and help someone and I found this. http://catalogapp.lallemandwine.com/uploads/yeasts/docs/8bf70ab33b56b79a270ec28987a5e27ea528bccf.pdf

Look at the chart and get back to me with your thought or experiences. I have used both forms of Goferm but did not notice the difference. I have been using "protect" for a very long time. It seems this makes the fermentation finish sooner. Look at the time frame for the control.

I came across this PDF file 3 months ago. I have not used regular go ferm, only the go-ferm evolution. I have been pleased with it so far. I have used for more than 3079. I cant say how it compares to regular go-ferm but it is definitely better than none at all.
It was based on this same chart that i started using Go-Ferm evolution. I started with other yeasts because at the time I didnt have low enough temperatures for 3079 and I immediately saw a differnence.

Hope this helps. I assume you have been using only regular Go-Ferm with it. Based on the chart the evolution seems better but not a huge difference.
 

Squatchy

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I stated in my post I have used both and have used the protect for a very long time.

It looks like about 80 hours at a quick glance. It's hard to say how long that is in yeast years. LOL It could be a very long time considering that's when you typically see things slow to a crawl due to the yeast starting to bump up against the ABV tolerance. It would be like you going home on Thursday and callin it a week. :)
 

Stasis

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I imagine there must be some improvement from Go ferm Protect to Goferm protect evolution. The question would then be: Is that chart more or less true for all yeasts?
Only way to see a difference is if fermentations were done all in a similar way. Same yeast, same recipe, same nutrient, same temperature. In the past years I have made changes to all my practices so even if I did both I wouldn't be able to see a difference.
P.s I built a fermentation chamber from scratch last summer. Pretty nifty, wanted to share pics some day but never got to it
 

Squatchy

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Hi Stasis

I sure miss you being around here like you once were. It's always nice to hear from you.

I know what you mean, I've made several changes over the past year as well so even though I feel like I'm making the best mead I've ever made in my life. It's not quite as obvious to see each change specificaly, in the transition from one thing to the other.

I would love to see pics of your chamber
 

HeidrunsGift

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When I started ordering GoFerm, I actually didnt know the difference between GoFERM, Protect, and Evolution. Morewinemaking.com sent me the Evolution, so that all I've ever used I think so I can't really say how it compares to the other two.

However I will say that when I use fruit, I get that nice quick finish on the chart (from Goferm Protect Evolution) that you sent in the original post. The fruit that I've had the most success with is when I'm using grapes. This shouldn't be surprising, since Fermaid-O was most likely designed for grape wine and does not have a lot of nutrients in it that the grapes would provide. I'm going to hit up ScottLab and see if they would consider making an organic nitrogen source specifically for mead, which would be like Fermaid-O but with those fruit nutrients added in. Something along the lines of a Fermaid-OM (Organic Mead)??
 

Squatchy

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Charlie.

I think what they will tell you is the "missing" nutrients are now pre loaded in the Goferm and also "gut loaded" in the yeast they make Ferm O out of.
 

zpeckler

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I know what you mean, I've made several changes over the past year as well so even though I feel like I'm making the best mead I've ever made in my life. It's not quite as obvious to see each change specificaly, in the transition from one thing to the other.

I agree. Once you get the low-hanging fruit (proper rehydration, SNA, temp control, pH, etc) down the changes in technique you can make beyond that amount to small, incremental improvements. For me the huge jumps in quality came in the first year while I was nailing down the basics.
 
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