Use yeast nutrient in kits?

[gimmebeer]

Do many kit winemakers use yeast nutrient routinely? The instructions in my Selection International kit don't call for it, but I've read it might keep some of the rotten egg sulfur smell from developing in primary. What do you all do?

Also, is there a difference in yeast nutrient for beer and for wine? The Wyeast stuff I've got I thought was intended for beer, but the label talks about adding it "to juice or must." I'm assuming it should be fine for wine? Thanks in advance.

 

[Yooper]

I don't use nutrients for kits, and not even for all wines. I used some in my crabapple wine now in primary, but only because the recipe called for it!

The nutrient I use most is called something like DAP for di ammonium phosphate. I use it in all meads, and some wines that don't have alot of natural yeast nutrients. I don't know the ingredient of the yeast nutrient you have, so I can't comment on whether it's the same thing.

 

[gimmebeer]

Thanks, Yooper. I don't know what's in the stuff either. It just says "nutrient blend." I guess I won't bother adding any unless the rotten egg thing persists. My first batch I was concerned about the stink but it dissipated after 4-5 days.