Yeast Nutrients

[pete1325]

Hi, just wondering how often you folks add yeast nutrients during primary fermentation?

 

[whackfol]

I use Fermaid K and/or O. It can be added at once after 1/3 sugar depletion or in two one half dose additions once at the end of the lag phase and the other at 1/3 sugar depletion.

In reality the addition and amount should be based on the YAN of the grapes and the needs of the yeast. Only once when I had a lab assess my juice have I known the YAN and interestingly the grapes probably did not need any N. Still, I add it based on Lalvin's recommended dosage in two additions and and have never had a stuck fermentation or H2S. I do reyhdrate my yeast with GoFerm and stand ready with DAP should I suspect a H2S problem. I don't mess around with my ferment. I want it to start quickly and ferment to dry. The only intervention I make is with temperature.

 

[Ajmassa]

Twice. Fermaid K as per instructions.
They refer to the 2 additions as 1 whole dose, adding 1/2 at onset and the other at 1/3rd sugar depletion. (Or as close as able).
And I have given an extra shot of DAP early on in the ferment a couple times.

That’s as far as I go. Maybe some Ferm O to use if nutrients are needed later on in the ferment. There’s a whole lot of options out there too.

 

[mainshipfred]

I'm sticking with Ferm O since it doesn't have DAP. Been reading a few arcticles about DAP at the beginning stages of fermentation that aren't really positive. But then again most of it is over my head.

 

[BenK]

i used fermaid O to get the starter and K all at once once the must showed signs of fermenting.

 

[abrewkat]

Ok... maybe someone can help me out here. Our local wine supply place (read ONLY wine supply place in town) sells "Yeast Nutrient"- a white, crystalline powder- and "Yeast energizer"- a fine beige powder which contains "Diamond phosphate, Vitamin B complex, and Magnesium sulphate" (???). Another seller in a different city sold me some "Yeast nutrient-FK" - fine beige powder with diammonium phosphate, calcium, magnesium, iron, niacinamide, and riboflavin (Vit B)... I'm thinking the FK might be Fermaid K? I'm just confused about what I should be using, when. I mostly make fruit wines- sour cherry, Concord grape, and rhubarb, but have started doing some kits, and may graduate to some more advanced stuff, so would like to learn. I'm also a biochemist by education, so this kind of willy-nilly labelling hurts my soul.

 

[stickman]

That's not uncommon for a local shop. I'm just speculating, the white crystalline yeast nutrient is probably straight diammonium phosphate. If I had to choose one of those I'd go with the FK.

 

[GEM]

I use GoFirm Protect to start and then add the appropriate. Amount of Fermaid K when Brix are 2/3 down from start. It always works, i.e. no H2S. I don’t use any DAP. These cost a bit more, but are worth it, for sure. I have recently been using Renaissance Avante yeast, which is non H2S producing too. It is great for reds, which is what I mostly make.

 

[abrewkat]

That's not uncommon for a local shop. I'm just speculating, the white crystalline yeast nutrient is probably straight diammonium phosphate. If I had to choose one of those I'd go with the FK.

Thank you! I was getting confused with the GoFerm, Fermaid K and O and all that. Time to do some more reading!