I have never made a winemaking product using yeast nutrient. Is this necessary?


Actually, it isn’t. We provide a pack of yeast nutrient with every winemaking product, which should be added when the specific gravity is 1,040-1,050, as the fermentation is tapering off. This will give the fermentation a boost and ensure it finishes dry (sugar completed fermented out). If you prefer, the yeast nutrient is a little bit like an ‘insurance policy’ ensuring that the fermentation will be completed. All our products can be made without using the yeast nutrient at all, it might just take a little longer for the fermentation to complete without it.

Recent Posts

Start typing and press Enter to search