when to use yeast nutrient

[bradg89]

I only have two ciders under my belt and both times I got a really unpleasant smell just as fermentation was starting to slow down.

My first cider was graff and I got a horrible sulfur smell, I did some research and saw that I needed some yeast nutrient. Threw in the nutrient and the smell went away.

I have another cider going right now, I came home last night to a very strong galic smell. I threw in some more nutrient and it went away.

My question is do you guys dose your cider with a nutrient before fermentation or just when things start to smell? If so how much do throw in and is there any certain dosing protocol you follow??

Thanks in advance people

 

[Stfudonny]

I use the Wyeast beer nutrient and follow the instructions. .5tsp:5gal. Works like a champ.

 

[bradg89]

I use the Wyeast beer nutrient and follow the instructions. .5tsp:5gal. Works like a champ.

Okay, do you add it right before you throw on the airlock??

I got my nutrient from my LHBS and it just came in a small bag marked with sharpie, so no instructions here.

 

[Stfudonny]

I mix everything but the yeast (sugar, nutrient, tannin, concentrate, etc) in a gallon container with about a half-gallon of juice/cider put that into the carboy and then add yeast and the rest of the juice.

 

[titansvol]

I also use the Wyeast beer nutrient and it works great.

 

[Randzor]

Use use some stuff that is getting to be 10 years old... Add it right to the juice and away it goes.

 

[user 171019]

I add the nutrient as i am aerating before pitching yeast. This is the time that yeast need the nutrient the most - during the lag phase. Some people also hit it up with some more nutrient at about the 33 pct mark of fermentation, but i have never had a need to do that. Yeast nutrient wont help much at all later in the fermentation.

Sent from my C5155 using Home Brew mobile app

 

[bradg89]

Thanks guys, Ill pick up some of the wyeast nutrient as soon as I'm out. I'll start throwing it in before I pitch my yeast.

How much do you guys use? 1 tsp per gallon?

 

[user 171019]

Depends on what you buy.I would follow directions on that.

Sent from my C5155 using Home Brew mobile app

 

[titansvol]

I add mine in the boil at 15 minutes. I think the directions call for 1/2 tsp per 5 gallons.

 

[titansvol]

Sorry didn't notice this is a cider. I posted what I do for beer. Not sure if it is a different procedure for cider.

 

[Archer]

I've made many batches of ciders and never added any nutrients; they all fermented well using different types of yeast, store bought and fresh pressed juices. Why do you all feel you need to add nutrients, or when do you think they are necessary?

 

[user 171019]

I've made many batches of ciders and never added any nutrients; they all fermented well using different types of yeast, store bought and fresh pressed juices. Why do you all feel you need to add nutrients, or when do you think they are necessary?

I have found it reduces the lag time in the ferment. It also reduces chances of a stalled fermentation. Whether it impacts final taste or quality of cider is debatable, it does speed up the lags, which is a vulnerable time for any batch. I have done it both ways, and prefer adding nutrient. In fact, I use nutrient in my beers and meads (absolutely a must in meads), and have gotten improved results in those as well.

If you're happy your results with the way you do it, keep on with it...

 

[Jacob_Marley]

Some lengthy blather about nutrient additions in cider ...
https://www.homebrewtalk.com/f32/how-often-should-you-add-yeast-nutrient-353615/#post4404411

Bottom line ... yes you need it, add it during the first 1/3 of the ferment (that is, prior to 1/3 of the way though the ferment by measuring the SG with your hydrometer ... yep, there's math involved.)
But just for the hell of it, check out the information at the link above anyway.

In that post I note that the product known as DAP (di-ammonium phosphate) is used once the yeast gets going. If you've only got one product, add DAP in the dose recommended on the DAP container, after the yeast gets going.
Of the two (DAP & "energizer"), it is DAP that is more significant to avoiding the Hydrogen Sulfide smell.

In cider, particularly if you use 71B-1122 as your yeast (this is a yeast that reduces malic acid content in acidic musts), you particularly need the product called yeast "energizer".
Note that, at the post in that link, I refer to the Yeast Energizer as "fermax", "fermaid" or "energizer". Same thing.

 

[gratus fermentatio]

I only have two ciders under my belt and both times I got a really unpleasant smell just as fermentation was starting to slow down.

My first cider was graff and I got a horrible sulfur smell, I did some research and saw that I needed some yeast nutrient. Threw in the nutrient and the smell went away.

I have another cider going right now, I came home last night to a very strong galic smell. I threw in some more nutrient and it went away.

My question is do you guys dose your cider with a nutrient before fermentation or just when things start to smell? If so how much do throw in and is there any certain dosing protocol you follow??

Thanks in advance people

I use yeast nutrient with EVERY cider/wine/mead fermentation. I always dose it prior to yeast pitch, sometimes I'll use the whole dose at the beginning, sometimes I'll break it up for staggered nutrient additions (SNA), depends on the recipe. Here's some info on SNA:
http://home.comcast.net/~mzapx1/FAQ/SNAddition.pdf
Regards, GF.

 

[bmd2k1]

I use yeast nutrient with EVERY cider/wine/mead fermentation. I always dose it prior to yeast pitch, sometimes I'll use the whole dose at the beginning, sometimes I'll break it up for staggered nutrient additions (SNA), depends on the recipe. Here's some info on SNA:
http://home.comcast.net/~mzapx1/FAQ/SNAddition.pdf
Regards, GF.

When using yeast nutrient upfront prior to yeast pitching - do you simply sprinkle it on top of the must or do you mix/swirl it in?

Is there any kind of time lag needed between this and then the yeast pitching?

Thx & Cheers! [emoji111]

 

[ebbelwoi]

I've read that the nutrient should go in before the yeast, to give it time to dissipate a bit. For unpasteurized juice, add the campden and the yeast nutrient 24 hours before pitching the yeast.

...is what I read somewhere...

 

[Blue-Frog]

(I probably should start a new thread for this question, but it is so similar maybe here is just as good.)

I am trying an old Rx that ferments on the apple a week before straining the juce onto added sugar...
No mention of nutrients nor sanitization of the sugar nor dosing with meta... so I wonder...

Would you add meta when pouring apple ferment onto sugar
at the start of another 5 days of fermentation??

What about more nutrients?

 

[Maylar]

When using yeast nutrient upfront prior to yeast pitching - do you simply sprinkle it on top of the must or do you mix/swirl it in?

Is there any kind of time lag needed between this and then the yeast pitching?

Thx & Cheers! [emoji111]

Technically, you should wait until the lag phase is done and the ferment is under way but I always mix it in right after pitching the yeast. Mix well.

 

[Maylar]

(I probably should start a new thread for this question, but it is so similar maybe here is just as good.)

I am trying an old Rx that ferments on the apple a week before straining the juce onto added sugar...
No mention of nutrients nor sanitization of the sugar nor dosing with meta... so I wonder...

Would you add meta when pouring apple ferment onto sugar
at the start of another 5 days of fermentation??

What about more nutrients?

If you're using K-Meta do that 24 hrs before pitching yeast. If using nutrients, add that at pitching. Don't sanitize any sugar.

 

[Blue-Frog]

Thats what I did for the 1st fermentation cycle... but for the second sugar fermentation... I don't plan on adding new yeast... so the question is what to do add meta or omit it....

 

[Maylar]

Thats what I did for the 1st fermentation cycle... but for the second sugar fermentation... I don't plan on adding new yeast... so the question is what to do add meta or omit it....

Omit it. You only need that once. We don't add any more sulfite while fermentation is in process.

 

[bmd2k1]

Technically, you should wait until the lag phase is done and the ferment is under way but I always mix it in right after pitching the yeast. Mix well.

Thx! Haven't used any nutrients in my 1st year of cidering.....but just snagged some Fermaid O....just in case I wanna give it a try sometime [emoji111]

 

[Maylar]

Thx! Haven't used any nutrients in my 1st year of cidering.....but just snagged some Fermaid O....just in case I wanna give it a try sometime [emoji111]

For me, I do either cider (OG 1.050) or cysers & meads (OG 1.100). For cider, I do a one time nutrient addition up front, specifically to head off any chance of sulfur production. But I want the ferment to proceed slowly so I never do any additional nutrients. If I had the ability to really control temperature I'd ferment at 50° and skip the nutrients - the colder you go, the less the yeast needs.

Cysers and meads though with honey and high gravity you get a much cleaner ferment with staggered nutrient additions. Apple juice has some nutrients, honey has none.

Dry yeasts get rehydrated, and with high gravity ferments I also use Go Ferm. It seems to work for me.

You do high gravity stuff right? I'm surprised you don't get H2S or fusels without nutrient.

 

[bmd2k1]

For me, I do either cider (OG 1.050) or cysers & meads (OG 1.100). For cider, I do a one time nutrient addition up front, specifically to head off any chance of sulfur production. But I want the ferment to proceed slowly so I never do any additional nutrients. If I had the ability to really control temperature I'd ferment at 50° and skip the nutrients - the colder you go, the less the yeast needs.

Cysers and meads though with honey and high gravity you get a much cleaner ferment with staggered nutrient additions. Apple juice has some nutrients, honey has none.

Dry yeasts get rehydrated, and with high gravity ferments I also use Go Ferm. It seems to work for me.

You do high gravity stuff right? I'm surprised you don't get H2S or fusels without nutrient.

Yeppers...do alot of higher SG stuff..some a bit over 1.13 & so far (knock on wood) haven't had any issues with S04 or D47...using just juice/FAJC & yeast. During my trial & erroring earlier this year tried a Cuvee lower end SG and it reaked horribly - scratched it off my list...lol. With my dry yeasts I just sprinkle on top - only rehydration done was for a hard lemonade using S04...turned out awesome! [emoji16]