CalicoCellars
Junior
Hey folks; am facing some H2S issues even with Sensy yeast; which is supposed to be a low sulfide yeast. This is in 10 gallons Sauvignon blanc juice. Didn’t get the chance to get YAN measurements but maybe the juice didn’t have additional nutrients
Is there a risk of adding too much yeast nutrient? Is there a threshold? I have heard that the main thing to worry about is potential for microbial spoilage during aging but I am intending the white will only be for 2 years tops and sulfite can also control this, right?
Thanks in advance for any guidance
Is there a risk of adding too much yeast nutrient? Is there a threshold? I have heard that the main thing to worry about is potential for microbial spoilage during aging but I am intending the white will only be for 2 years tops and sulfite can also control this, right?
Thanks in advance for any guidance
