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kipgunter
10-03-2011, 07:53 PM
the book I have states a lot of wine and mead makers have something against urea, in the yeast nutrient, but doesn't state what. Is it a flavor problem, or what? I read it wasn't safe to use in wine making? why do they sell it? didn't find much else on it in a short search

Medsen Fey
10-03-2011, 08:23 PM
Urea works well as a nutrient. If you use urea in reasonable amounts, it is probably just as good as DAP. However excess amounts may lead to higher levels of ethyl carbamate (http://en.wikipedia.org/wiki/Ethyl_carbamate), a potential carcinogen. A good summary discussing ethyl carbamate in wines can be seen HERE (http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/EthylCarbamateUrethane/ucm078546.htm). While the carcinogenic potential of ethyl carbamate might be overblown (as many potential carcinogens are), I don't see any particular advantage to using urea when so many other good nutrients are available.

mccann51
10-03-2011, 10:54 PM
I don't see any particular advantage to using urea when so many other good nutrients are available.

Being able to name a goldenrod traditional Golden Shower could be an advantage.

schlapppy
10-04-2011, 08:49 AM
Being able to name a goldenrod traditional Golden Shower could be an advantage.

There is an R-Kelly in every bunch. :eek:

Braxton
10-04-2011, 12:35 PM
I was going to bring up that urea is derived from animal urine. I read it in a BYO article a while back. Technically not vegan! :)

I know it is a component of LD Carlson's Yeast Nutrient, which is sometimes all that is sold for DAP in smaller homebrew shops.

Medsen Fey
10-04-2011, 12:44 PM
Being able to name a goldenrod traditional Golden Shower could be an advantage.

Don't let Vicky see you make bad jokes like this or urine trouble!

Chevette Girl
10-04-2011, 01:32 PM
Don't let Vicky see you make bad jokes like this or urine trouble!

Yeah, you folks had better mind your pees and q's...

Dan McFeeley
10-04-2011, 01:45 PM
Uh oh, this thread is taking a one way tract to nowhere. :eek:

--

TheAlchemist
10-04-2011, 01:50 PM
Uh oh, this thread is taking a one way tract to nowhere. :eek:

--

Oh No, We're headed to Urinetown!

Medsen Fey
10-04-2011, 02:47 PM
Kipgunter is going to be pissed that his thread has been punjacked!

kipgunter
10-04-2011, 04:56 PM
I didn't think this would such a pee-culiar question, but your right, the basic fact is somewhat unpalatable thought. The advice was 'it all works fine, no problem,' then looked into it it, I didn't like what I found.

Anyhow, I switched to another LD Carlson product that has DAP, hauls, V-B complex, and Mg-sulphate.

Would like to avoid sulphates, are there any suggestions?

I would greatly appee-ciate it!

Medsen Fey
10-04-2011, 05:50 PM
Well, number 1, are you worried about the dreaded "sulfites" or are you worried about sulfates which are different? Mg sulfate (basically Epsom salts) is very good to promote yeast growth, and there is some evidence that higher levels of sulfate in water may have a beneficial effect on the final product. This is different from the sulfites which are used to prevent spoilage organisms and which are mistakenly blamed for headaches.

mccann51
10-05-2011, 12:40 AM
Well, number 1, are you worried about the dreaded "sulfites" or are you worried about sulfates which are different? Mg sulfate (basically Epsom salts) is very good to promote yeast growth, and there is some evidence that higher levels of sulfate in water may have a beneficial effect on the final product. This is different from the sulfites which are used to prevent spoilage organisms and which are mistakenly blamed for headaches.

Am I correct in remembering that the Mg from Epsom is also used by the yeast?

kipgunter
10-05-2011, 05:45 PM
I have been in tolerant of a lot of commercial wine because of the sulfite preservative, any sulfa based compound has ill effects on me, was hoping to reduce this problem, a sulphate, should not do it, that is in lunch meat, canned meat, etc.

Medsen Fey
10-05-2011, 06:40 PM
Most intolerance to wine attributed to sulfites is not in fact due to sulfites, but more likely due to oak derivatives and biogenic amines (especially from malolactic fermentation). If drinking wine gives you asthma attacks, that is more consistent with sulfite allergies. If you tolerate dried fruits with sulfite, then it certainly isn't the sulfite.

Sulfa drugs and sulfite are are not related when it comes to allergy.

kipgunter
10-11-2011, 05:59 PM
history of asthma, similar experience with some food items, sulfa drugs, give me a hive situation or irritation depending on the amount thanks for the clarification.

wildoates
10-11-2011, 09:15 PM
Being able to name a goldenrod traditional Golden Shower could be an advantage.

Bwahahahahaha!