Look at how I did my starter and do it that way. Add some apple juice or sugar water to the lees and get it bubbling actively, then add more SP mix and let it get going again, then ad more and so on. As to the nutrient, I am of the mind that most wines should get it, especially SP
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."