Want to add a bit more fruit to must. Too late?

[inthewoods]

I created my must yesterday, adding my fruit, campden and yeast nutrient. Adding yeast at 24 hour mark today.

Two part question I guess.
1) Is there a specific time period one should wait or not go past between adding yeast nutrient and yeast?

2) I want to add a bit more fruit to my must as I was shy on the amount yesterday. It won't hurt the must or yeast if I add it now will it? Should I add it before adding the yeast or after?

 

[LoneStarLori]

Ideally you should add it now. However, adding it in mid fermentation will not hurt either. If your recipe called for Pectic Enzyme you should treat the new fruit first for at least couple of hours before adding it.

 

[Ernest T Bass]

Inthewoods, Ernest T here. I'm pretty new at this wine making also. But, here is what I think.
1. Add 1/2 of the nutrien before you pitch the yeast, give this a day to saturate the juice and fibers in the must. After half way thru the fermentation (no more) add the second half.
2. By adding more fruit after fermentation has started, depending on the fruit
the must could become sweeter or less sweet. This could change a lot of things, SpGr, pH, Acid and TA. Probably the most important is the SpGr,, it could be hard to know when fermentation has stopped. If the fruit was sweeter, you could have very hi alcohol which may kill the yeast and you will have a sweet wine that is finished, or it could go dry with a alcohol content of less than 10% which is not good either. Alcohol content less than 10% won't keep the "DoBads" out, so you will probably have to drink a wine that hasn't aged and it will taste a little green.
I'm not sure at all if this is right, but that's what I think.
I didn't proof read this so sorry about.
Semper Fi

 

[inthewoods]

Thanks for the suggestions! Since the yeast nutrient had been added 24 hours previous, I couldn't do anything about that part. I added more fruit, then left it several hours. I was using a champagne yeast so I rehydrated the yeast in half must, half water at 104 degrees. Will see what happens