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Old 03-17-2010, 08:36 PM   #1
Celestyal
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Default Waaay to much yeast nutrient...

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.





By the way, the bung is still in there.
(No comments on the dirty kitchen, i know i need to do the dishes.)


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Old 03-18-2010, 04:06 AM   #2
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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!


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Old 03-18-2010, 04:09 AM   #3
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That it did. It was a sudden "Run to the sink" moment. hehe
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Old 03-18-2010, 11:18 AM   #4
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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.
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Old 03-18-2010, 01:35 PM   #5
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Adding the crystals creates nucleation sites-points where the gasses in solution are released suddenly and in volume.
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Old 03-18-2010, 04:23 PM   #6
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well that makes sense.


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