After having my recent batch of cider 'saved' by a good stir, and some yeast nutrient added, I'm left with a few questions out of interest:
1) Are there different kinds of yeast nutrient? The bag I just bought is: "diammonium phosphate"
2) If there are different commonly used types (not "brands", but actual ingredients) are some better than others for cider, generally speaking? Do you ever 'blend' nutrients and are there different yeast nutrient 'recipes' for cider?
3) What proportions do you find helpful to add (tsp/gallon or grams/litre) and at what stages?
4) Can you add too much of the stuff (other than for cost or waste reasons)?
Thanks!
CiderJoel
1) Are there different kinds of yeast nutrient? The bag I just bought is: "diammonium phosphate"
2) If there are different commonly used types (not "brands", but actual ingredients) are some better than others for cider, generally speaking? Do you ever 'blend' nutrients and are there different yeast nutrient 'recipes' for cider?
3) What proportions do you find helpful to add (tsp/gallon or grams/litre) and at what stages?
4) Can you add too much of the stuff (other than for cost or waste reasons)?
Thanks!
CiderJoel