Waaay to much yeast nutrient...

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Celestyal

Celestyal

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Okay, so this is what happens when you think "hey, my apfelwein has near stopped bubbling. What should i do now?" Then your twin who happens to be thinking the same thing goes "how about yeast nutrient!" Thinking i put in a squee bit too much.:mug:

P3170272.JPG


P3170271.JPG


By the way, the bung is still in there.
(No comments on the dirty kitchen, i know i need to do the dishes.):ban:
 
you didn't add too much,(probably) the crystals of the the nutrient just disrupted the gas that was in suspension and released the gas. Just like mentos and soda. I had it happen to me once and now I just dissolve the crystals in some water or juice and then add to the must.
It does make a glorious mess tho doesn't it!:D
 
Always dissolve any dry additions like nutrient to liquid before adding to the must to prevent accidents like this. Winemaking is a learning process and everything we do teaches us lessons.
 
Adding the crystals creates nucleation sites-points where the gasses in solution are released suddenly and in volume.
 

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