I think this brings up the question as to what is the right thing to do and the answer is there are many ways to achieve results. But, a big BUT! I think for a New Winemaker the best advice to give is use "Best Practices" Some of these practices may seem as too much work or unnecessary or even a waste of time to some. But employing "Best Practices" will never steer you wrong. There are winemakers who avoid even using generally accepted practices and they say they have good results. The problem with that is you never tasted their wine and you never hear when their disregard of applying a Best Practice leads to an undesirable effect or end result.
With regards to the nutrient issue. I think the most improvement in nutrient management was the ability to have information regarding the YAN content. This allow us to use less DAP or DAP containing products and we do it without fear of stinky or stuck ferments. Since in the past, our older Best Practice worked well as we basically ball parked the numbers and the additions. Like we did here in Kendo's batch. I think the issue of using less inorganic nitrogen has driven the entire affair. It is over blown? Sometimes I think it might be a bit much. Many Commercial Winemakers still continue to dump in the DAP and let it fly. And let's face it if you want a heat spike DAP is the answer.
New Science, Marketing of new products, and again using the best practice which has developed from this and proven over many trials is where I tend to go as a Winemaker. I am not stuck in the mud with the attitude 'I always did it this way" That is not the kind of Winemaker I want to be. Nor am I hung up on every new trend. One thing is however, my wine is much better than it was 25 years ago. It is not because I am doing the same things I did then.
For Kendo here, he is new at it even though he was "A Natural Yeast Man" I have always liked Cultured Men better. But jumping in the pool at this time, he is exposed to all of this latest stuff. He was stressing over Yeast selection as if that was the end all and not thinking about the basic nutrient additions. Did our Guy get caught up in Yeast Selection Hype? Can't blame him. But the point is, first the Best Practices should be in place before thinking about the fine tuning of a Swiss Watch.
I thought you were poking a bit when you asked about the tannin. I was poking back about the Yeast Hulls even though I use both as a matter of course. But all of this is a lot to chew for a new guy worrying about doing it correctly. Yeast hulls, tannin, enzymes all are further refinements in the process and leaning their use and maximizing their benefits takes many batches and quite a few vintages. One step at a time. Just keeping taking steps is what I believe. After all we are Amateurs not constrained by commercial restraints and considerations. We can practice in a passionate and very unencumbered environment. It doesn't get better than that.
Malvina
