I to this point, i have used Cabernet concentrate to make my batches.
I have had the most success when I add yeast nutrients to the concentrate.
In reading Lum Eisenman's "THE HOME WINEMAKERS MANUAL" Chapter 12, he states:
"Stuck fermentations can be due to a lack of nitrogen, the lack of an essential yeast nutrient, the use of damaged yeast, excessively low or high fermentation temperatures, etc. Whatever the causes, prompt action is needed, and the stuck fermentation should be restarted as quickly as possible. "
This fall, when i get my load of real grapes, how will I be able to detect the lack of nitrogen, or lack of yeast nutrient?
Or do i simply add appropriate amounts of both to the must?
I really don't want to screw this up.