Staggered Nutrient Additions for Wine?

[jfkriege]

I have made several meads, and have had excellent luck with the staggered nutrient additions in the first five days of the fermentation. My meads are ready faster and taste cleaner than without the SNA.

I am going to be doing a few fruit wines soon (red currant, cranberry, and apple), and was wondering if people have tried or recommend using a similar nutrient addition system as with the meads. Also, if I tried it, is there anything that it could hurt?

Thanks,

Joshua

 

[jfkriege]

No one has any opinion on nutrient additions for wine?

 

[Frank_The_Magic_Hobo]

I do a form of staggered addition, you could say.

Two of the wines I've made have been 12% and 10% ABV, so I don't add everything at once, to give the yeast some room to breathe. I get the OG to around 1.080, and add the recommended yeast nutrient. After it's come out dry, I bump the SG to get where I want it, and add half as much nutrient as last time. After the yeast slows way down, which tends to happen with about 2% ABV left to go, I add half the original amount again.

Not exactly scientific, but it seems to keep the yeast going.

 

[dogboysdad]

I don't think you need to with grapes.