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Epruneau

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Hi my name is Ed new to making mead. Was wondering if you always add yeast energizer seen recipes with and without. And if it’s a decision you make on your own what factors would make you add it or not. I have just enough knowledge to get in trouble with between reading these posts and the local store here in NJ. Thanks in advance for any help.
 
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Epruneau

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Ok thanks do you by any chance know what the purpose of the energizer is
 

bernardsmith

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Not certain but I suspect that the energizer is a version of the nutrients. I think it is DAP and a vitamin B complex and perhaps some dead yeast cells. You might use Marmite and DAP.
 
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Epruneau

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I appreciate all the info I’m currently experimenting with some 1 gallon carboys doing a blueberry muffin, pineapple, lemonade I found on this forum, peach, and a mango.
 
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Epruneau

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Thanks for the welcome
According to the recipe it’s a cinnamon stick and vanilla bean to taste in the secondary as I said this is all new to me so I’m not sure how it will taste
 

Psilocybe

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Congrats I'm new too! Sir Benard is right on point with the difference between energizer and nutrients, I have both and the vitamin b and hulls are the only difference in ingredients with mine. From what I understand they are interchangeable.
 

madscientist451

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I didn't use any yeast nutrient when I started making mead many years ago and the result was a very "hot" alcohol flavor that only mellowed out after years of aging. These days, I always get great results when I use:

TOSNA™ v3.0

Tailored Organic Staggered Nutrient Additions

 

madscientist451

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Here's a podcast where just yeast energizer was used, but note that they used an entire pack of the Imperial liquid yeast into a 1.25 gallon batch; that yeast pack is designed for a 5 gallon batch and may (or may not) contain some energizer and nutrients

 
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