Originally Posted by citys4
thank you i was scared that with out yeast nutrient it wouldn't work that good
thank you agian
It really depends on the recipe. Some things, like honey, aren't nutrient-dense, so nutrient is crucial. Most wines are made out of fruit, though, which usually is a good food for yeast. I'd still get some yeast nutrient when you get a chance, for in the future, but if fermentation goes well without a sulfury (rotten egg) stink, you won't need to add a banana or anything.
If you do notice a bad odor, let us know and we'll give you some instructions to help keep the yeast happy.