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Yeast Nutrients assist the wine yeasts in producing a complete and rapid fermentation. It is recommended for use in all fermentations. Yeast Nutrient also provides a singular source of nitrogen for the yeast to utilize during the fermentation process. Nitrogen is typically found to be naturally lacking in most wine musts. Insufficient levels of nitrogen usually result in a sluggish fermentation and can also lead to the production of unwanted fusel oils, which can be detected as off-flavors in a finished wine. Each 6 ounce jar is sufficient for treating between 35 and 70 gallons of must, depending on the dosage.
Directions: Add Yeast Nutrient prior to fermentation by stirring directly into the juice or must until completely dissolved.
Dosage: For heavier bodied wines add ½ teaspoon per gallon. For lighter-bodied wines add 1 teaspoon per gallon. Yeast Nutrient can always be added later to wine for stuck fermentation as needed.
Maximum Dosage: Total dosage should not exceed 1-1/2 teaspoon per each gallon of wine.
Ingredients: Di-Ammonium phosphate (CAS 7783-28-0) (Formula: NH4-2HP04)
Q Mark (Hartville, WY)
I would like to know if your "Yeast Nutrient" NUT110 is 100% Di-ammonium Phosphate, or are there any other ingredients present?
Our Yeast Nutrient does not contain any other ingredients, it is 100% Di-ammonium Phosphate.