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DHicks908
Guest
Guest
maple syrup is definitely pricey... ill have to consider backsweetening with it instead. thank you
so here is what I was pondering... is the nutrient content just based off of the volume of the must or does it have a correlation with how many packets of yeast you use??? more yeast need more nutrients, or is that a bad way to look at it??
Happy holidays everyone! So yesterday was day 14 of fermentation and it began to slow down heavily. I racked into a clean glass carboy and topped it off with approx half a gallon of fresh cider. Fermentation picked up almost right away... but now I am curious if it is at all possible to accurately check my SG, considering I altered the overall volume of the liquid and the concentrations of all the sugars, etc. ???
Volume of must and gravity along with the specific requirements of the yeast strain used are the key determinants of nutrient amount needed. The quantity of the yeast pitched really isn't so important. In fact, with a large biomass yeast pitch (5+ g/L) you can ferment without nutrients - one trick for successful "show meads."
so here is what I was pondering... is the nutrient content just based off of the volume of the must or does it have a correlation with how many packets of yeast you use??? more yeast need more nutrients, or is that a bad way to look at it??