Yeast Nutients- To feed or not to feed

Inferno said on 12/21/2004 11:14 AM:

If you're making kit wines, it's probably best to follow the kit instructions exactly.

Otherwise, yeast nutrient is usually added right at the start, just before adding the yeast. Nutrient should affect how well the wine ferments but I don't think it affects the taste at all.

How old are your first 3 batches? If they are still young, it may take time for them to develop their individual flavors. The flavor really does change with aging.

Thanks Joe...

As for my batches...The Port is going on 4 years and I only have one bottle left, which I will open next year...So, I am not sure if it is aging gracefully...The Merlot is 3 years old and I opened one of the two bottles I have left last week and its bouquet was less then desiarable...It still had that home made yeasty aroma, as for the taste, it was paletable but not enjoyable...The colour was also a little brown...Which isn't a good sign... The Icewine style wine is 6 months old and has the same bouquet and taste as it did the day I bottle it...And to be honest, I know you cannot make a make a Mercedes from a VW...But it should at least taste like Riesling?? The wine doesn't even vaguely taste like Riesling... Anyway, my guests always love it..So, I have something to serve after dinner...

The biggest flaw I find with the home made wine I've tasted is the "yeasty taste" common in a lot all that I've tasted (Albeit, not that many)...For example, I just tried a one year old Zin that a buddy made at one of those "brew shops" and it has that same fruity/yeast aroma and taste? Why do you think it has that taste? Is it that lack of bulk again?

The juice/must I get is all fresh imported from all parts of the world, and they are not from concentrate.. Until now I was suspect that the juice was ALL one type, packed with different labels, however, my Chardonnay actually taste like Chard, so I am starting to think that it is the process they advise you to follow that causes the problems ie: one type of yeast for all wines, they're own solutions for sulphiting and fining...As well as, there quick to bottle practice... Not once was I ever told about yeast nutrients, PH, TA, cold stabilizing and oak aging.... Perhaps this is why my end product is ok...rather than GREAT...

Back tot he nutrients...Do you have a recommendation on what type of nutrients to use?

Happy Holidays,

Shawn

Inferno said on 12/22/2004 10:49 AM:

Ok, so lack of aging doesn't sound like the problem. I'm not really sure what else to suggest but something does sound wrong. I've never noticed a yeasty taste or aroma in my finished wines.

I don't have much experience with grape wines, I make mostly 'country wines'. But give us some more details about what your process is, and maybe someone here can help. I'm still not sure if you're doing kit wines at home, or using a 'brew shop' and following their instructions. For some wines, yeast nutrient isn't even necessary - its used a lot in some country wines to make up for the lack of natural nutrients, but my understanding is that some grape wines have the right balance of nutrients not to need anything extra. Anyway, for my country wines, I just use what my local shop stocks - it's made by LD Carlson, and the label just says 'Yeast Nutrient' - I don't think it's anything special.

Post some details about your brewing process, and maybe other can help...

Well, Joe..It looks like I solved the mystery on my wine... It seems to be the juices and musts I've been buying locally are very low in PH and high in TA.. Plus what amazes me the most is the place where I get my juice/must doesn't carry any buffers or testing equipment ... Ok, so now what? I came to this conclusion when I noticed the same aroma (acidy-yeast) with my new Chardonnay, and as it turns out the PH is very low and the TA is very high... I am in the process of trying to fix the problem with my Chard. (see my previous posts,) and I would like to prevent this problem in the future...Does anyone have any advise on what is the best product to use to increase the PH prior to primary? I have a fresh batch of Cab. Sov, Cab. Franc and a Merlot arriving next week and if I notice the same problems with the must I would really like to resolve it before I begin...

Thanks again,

Shawn

Shawn - Tom's advice is correct. You can also go to

Bill Frazier Olathe, Kansas USA

Done! I ordered some Potassium Bicarbonate. I will also give them a ring next week to chat about my wine...Thanks a lot William you've been very helpful!

Now that I have your attention... I guess I will add another question to the thred.. Is Pot. Bicarb. also good in pre-treating the juice prior to fermentation?

Cheers,

Shawn

If this is a kit wine, those acid levels are odd, they usually balance everything before you get it.

If the Chardonnay came from a kit, why don't you remeasure, but this time make sure you degas the sample first. Just put the sample in a microwave and heat it until it just starts to boil. Make sure you have calibrated the pH meter and that your sodium hydroxide is the normality stated, you can use potassium acid phalate for that. piwine has all of that too, I get a lot of stuff from them. (There is a pH meter FAQ on RCW or I can email it to you if you would like.)

The way I prepare a sample for acid measurement follows:

• measure out 50 ml,
• boil and cool back down.
• add distilled water to make it back to ml if necessary Then measure with calibrated equipment.

Joe

Thanks guys...

To answer your question... The Chardonnay was from juice and when I tested it prior to fermentation it was fine... Tom also suggested retesting, however, I wanted to wait until the primary was over... I also think its a good idea to retest.. If I understand I should boil out the CO2 and test the TA using the PH meter?

I also did a Chromotography test yesterday I will let you all in on the findings once the paper is dry..

Cheers,

Shawn

Yes, retest when it's finished. You can use the same de-gased sample for both the TA and pH measurements. Degas even if it looks still. Joe