Description
This article is from the WineMaking
FAQ, by malak@CAM.ORG (Don Buchan) with numerous contributions
by others.
63 What If I Don'T Have Any Yeast Nutrient?
{Does anyone know what I can add to my musts so that I can avoid having
to use yeast nutrient?}
You could add extra fruit, but you'll only get so far with it. After a
while there will be limits to what the yeast can do without the proper
nutrition.
You could add grape concentrate, which will help out a lot since it's
the most balanced of all fruits for winemaking.
You could also try adding a bit of a "fruit punch puree" you make in
your blender by taking a large variety of fruit and making a puree,
separating it into cup portions & freezing it all. There should
particularly be lemons, for the ascorbic acid which will avoid browning
and whose peels will add the glycerine and other oils, as well as
bananas, which will provide a relatively neutral rounding out of the
body for the wine. Each batch of a particular fruit wine you make can
have a cup of this puree added; it will have quite the variety of
nutrients in it for fermenting without overwhelming the dominant fruit
if you make a couple of gallons or more at a time.
Continue to:
Share and Enjoy
Bookmark this story so others can enjoy it:
Tags
craft, winemaking, home winemaking, techniques, tips, equipment, possible ingredients, types of wine, maturity tips, trouble shooting
