Hello Everyone,
I’ve noticed that none of the three wine kits I’ve made so far make any mention of adding yeast nutrient at the beginning of the fermentation process. I always add ~1/2 tsp. to my 5 gallon beer recipes during the boil. Would adding nutrient to the wine must be a good idea? If so, how much?
Is this a complete wine kit, like the Winexpert or Cellar Craft brands? The juice concentrate in these will already be set up with the proper nutrients. You don’t need to add anything else.
This is true. All kit wine would have nutrient in already.
Though for any of you who tried making Winex’s Twisted mist kits last year, they actually either did not add any or did not add anywhere near enough nutrient to them. Had to scrable and send out tons of nutrient to stores to add after it was already too late, then they had to recall kits and redesign on the fly. What a clown show that was.
Thanks for the replies.
Yes, they have all been Winexpert kits. The most recent was a Chianti for which I used an alternative yeast, Wyeast 4244 (Chianti). The yeast pack was around 4 months old when I made the kit, so I actually made a 2L starter on a stir plate with Welch’s White Grape Juice concentrate diluted to 1.039, which I then stepped up with another 2L starter. Not sure if this was going overboard, but I thought I’d play it safe. When I made the starters, I was advised to add a full teaspoon of nutrient to each, which is why I asked about adding it to the wine kits. It’s nice that they already add it “at the factory”.
Just out of curiosity, do any wine makers out there regularly use liquid yeast? I suppose another question might be: does using a yeast other than the one supplied tinker with the balance of the kit?
[quote=“Dan S”]Thanks for the replies.
Yes, they have all been Winexpert kits. The most recent was a Chianti for which I used an alternative yeast, Wyeast 4244 (Chianti). The yeast pack was around 4 months old when I made the kit, so I actually made a 2L starter on a stir plate with Welch’s White Grape Juice concentrate diluted to 1.039, which I then stepped up with another 2L starter. Not sure if this was going overboard, but I thought I’d play it safe. When I made the starters, I was advised to add a full teaspoon of nutrient to each, which is why I asked about adding it to the wine kits. It’s nice that they already add it “at the factory”.
Just out of curiosity, do any wine makers out there regularly use liquid yeast? I suppose another question might be: does using a yeast other than the one supplied tinker with the balance of the kit?[/quote]
No kits use or even recomend liquid yeasts. The kits are definately designed for the yeast they come with and using a different yeast could definately alter the ballance of the wine.
That being said, I seriously doubt anyone on this site would be against a little experimentation. I know I would not be. Problem is wine kits cost too much to mess around too much with them. I would like trying specific regional strains for certain varietals though.
[quote=“Brew Meister Smith”]
That being said, I seriously doubt anyone on this site would be against a little experimentation. I know I would not be. Problem is wine kits cost too much to mess around too much with them. I would like trying specific regional strains for certain varietals though.[/quote]
FWIW I used Wyeast Chateau Red in a Portuguese Douro Tinto and it turned out exceptional. But, for the average brewer I would recommend a much cheaper kit for experimenting. Many of the kits have won awards using the yeast that is provided.
Unfortunately where I am located there is really no source for liquid wine yeast strains.
If I did have access to some, I would love to try using a classic Bordeaux yeast (if one exists) in the Eclipse Cabernet kit and either age in oak or just add a ton of french oak to the primary. I love massive Left Bank wines.
