(NUT220) This organic nutrient increases the supply of nitrogen to the yeast in a natural protein form. This will increase the yeast`s ability to ferment in a timely and complete manner. Just add at the beginning of fermentation. Most effective in wines where the juice has been cut with significant amount of water. Or, use in lighter beers where the malt has been significantly cut with sugar or rice.

Nitrogen is naturally lacking in most fermentations. Low levels of nitrogen usually results in a sluggish fermentation. A wine or beer that is deficient in nitrogen during fermentation can also produce off-flavors through the production of unwanted fusel oils.