MangoMead
Well-Known Member
Where I am located I cannot run down to the LHBS for supplies. There is only one brewing store in the country and the stock there is pretty thin. It's a beer focused shop so anything wine specific or outside the bare basics of even beer making they don't have it. Honestly I'm grateful we have even that because ordering stuff in from out of the country is a PITA and shipping costs are crazy high.
There are a lot of things I'm having to look into making on my own or doing without. On top of that I prefer to go natural as much as possible too. That is where this project comes from.
One of the things I'm sure I'm going to need is yeast nutrient, since I'm wanting to focus on meads and fruit wines, and I have seen a lot of different advice on alternatives to the prepared packages. I have studied up on as many of those recommendations as I could dig up and and I have come up with a recipe that I believe will work well, but I'd like to toss it out to the community for review.
Once I have my theoretical recipe finalized I'll cook some up and use it and report back how it went. I'm leaning towards cooking up a large batch all at once and using a little at a time for consistency and ease of use.
If you think there is something that should be added or removed or the proportions changed please be as detailed as you can in your feedback.
Or if you have your own recipe you use feel free to share it. My goal is to build a recipe others can easily find and use and not have to dig around and guess at it like I have been doing.
Homemade Natural Yeast Nutrient Recipe (Version 0.01beta Untested)
2 liters water
1 cup whole wheat, cracked or rolled
1 cup whole oats cracked, or rolled
1 cup whole barley cracked, or rolled
1 cup raisins diced or smashed
1 cup banana diced with peel on
1 cup diced tomatoes, fresh or canned
1 tea bag
Combine water, wheat, oats, barley, raisins, bananas and tomatos
Simmer together 30 minutes.
Remove from heat
Add teabag.
Let cool about hour.
Filter liquid through a screen strainer or cloth and save the liquid.
Keep refrigerated.
Use in doses of about 1/4 cup per 20 liters every several days during primary fermentation.
There are a lot of things I'm having to look into making on my own or doing without. On top of that I prefer to go natural as much as possible too. That is where this project comes from.
One of the things I'm sure I'm going to need is yeast nutrient, since I'm wanting to focus on meads and fruit wines, and I have seen a lot of different advice on alternatives to the prepared packages. I have studied up on as many of those recommendations as I could dig up and and I have come up with a recipe that I believe will work well, but I'd like to toss it out to the community for review.
Once I have my theoretical recipe finalized I'll cook some up and use it and report back how it went. I'm leaning towards cooking up a large batch all at once and using a little at a time for consistency and ease of use.
If you think there is something that should be added or removed or the proportions changed please be as detailed as you can in your feedback.
Or if you have your own recipe you use feel free to share it. My goal is to build a recipe others can easily find and use and not have to dig around and guess at it like I have been doing.
Homemade Natural Yeast Nutrient Recipe (Version 0.01beta Untested)
2 liters water
1 cup whole wheat, cracked or rolled
1 cup whole oats cracked, or rolled
1 cup whole barley cracked, or rolled
1 cup raisins diced or smashed
1 cup banana diced with peel on
1 cup diced tomatoes, fresh or canned
1 tea bag
Combine water, wheat, oats, barley, raisins, bananas and tomatos
Simmer together 30 minutes.
Remove from heat
Add teabag.
Let cool about hour.
Filter liquid through a screen strainer or cloth and save the liquid.
Keep refrigerated.
Use in doses of about 1/4 cup per 20 liters every several days during primary fermentation.