Yeast nutrient question

[James0816]

Soooo....I may have goofed up here. I have a few small batch ciders currently fermenting. In making out my labels so i know what everything is and will be, I discovered a slight mistake on my part.

when i ran out of raisins, i opened up a bottle of yeast nutrient that i bought to try out. welllll...instead of 1tsp for the gallon, I wound up using 1 tbs. yikes!

Is that too much nutrient? Will that affect things? can't believe i did that. lol

Thanks

 

[Maylar]

OK, so that's 3 times the suggested dose. Depending on the yeast's nutritional needs that might be more nutrient than they can assimilate, and whatever they don't consume will be left in the cider. Usually it tastes like crap. Lets hope your yeasties are hungry little buggers.

Which yeast did you use?

 

[James0816]

Which yeast did you use?

EC-1118

 

[James0816]

Is the batch ruined?

 

[Maylar]

No way to tell until you taste it. Let it finish fermenting and see what you get.

 

[BrewSavage]

What yeast nutrient are you using?

My Wyeast brand nutrient says use 0.5 teaspoon for 5 gallons of beer.

 

[Jamesfromdogriver]

what it doing now? still bubble or looking did?

 

[Saunassa]

One question I don't see, what size is your small batch? 1tbs into one gallon or two gallons...?

 

[RPh_Guy]

One question I don't see, what size is your small batch? 1tbs into one gallon or two gallons...?

instead of 1tsp for the gallon, I wound up using 1 tbs.

 

[bernardsmith]

Interestingly, one of the techniques that traditional cider makers use in the UK and in France is to remove as much nutrient from the apples as they can before pitching the yeast. The result is a deliberately stalled fermentation (sort of , kind of) which makes for a rich flavored, sweeter AND carbonated cider. Keeving is the term. (see http://www.cider.org.uk/part4.htm). Adding nutrient to apple juice is then something that such cider makers would not do...

 

[Saunassa]

oh boy, my reading and comprehension skills are lacking

 

[Maylar]

Interestingly, one of the techniques that traditional cider makers use in the UK and in France is to remove as much nutrient from the apples as they can before pitching the yeast. The result is a deliberately stalled fermentation (sort of , kind of) which makes for a rich flavored, sweeter AND carbonated cider. Keeving is the term. (see http://www.cider.org.uk/part4.htm). Adding nutrient to apple juice is then something that such cider makers would not do...

Not for the faint of heart.

 

[bernardsmith]

No, not for the faint of heart ... but Lea - the author of this paper is IMO recognized as perhaps the foremost authority in the world as a master cider maker. His knowledge and mastery is unequaled. But to my point: while mead makers invariably add nutrients (honey being a desert for the nutrients that yeast require) cider makers seem to prefer - at best - making do with whatever nitrogen and other nutrients apples possess - and those with the knowledge, skills and desire - even removing some of those nutrients in order to make a richer, more interesting cider. Adding nutrients seems not to be something makers of traditional cider routinely do...

 

[madscientist451]

The OP's question was is 1 tbs of yeast nutrient going to ruin his cider?
Maybe, but it might be ok, wait until its done, rack it off, taste it, maybe let it sit a few months and see if its improving.
I just did a quick search: "Is yeast nutrient needed for cider" and the subject has been discussed often here on HBT and other forums.
I usually don't use yeast nutrient, I take the low temperature, slow fermentation route. I figure a fast fermentation is going to blow off flavors and aroma, but there is are some that disagree with this.
A few years back, I used Nottingham with an early season blend and got so much sulfur it ended up being a drain pour. I asked for comments on HBT and the consensus was that I should have used yeast nutrient.
Instead, I stopped using Nottingham yeast in cider, and also wait until later in the season when the temperatures drop.
I'm going to change things up this year and use some nutrient in test batches but still keep the temperature low, maybe even do staggered yeast additions like when making mead. I'm also going to go the other way and try a keeve if I can get the right ingredient.

 

[Maylar]

The OP's question was is 1 tbs of yeast nutrient going to ruin his cider?
Maybe, but it might be ok, wait until its done, rack it off, taste it, maybe let it sit a few months and see if its improving.
I just did a quick search: "Is yeast nutrient needed for cider" and the subject has been discussed often here on HBT and other forums.
I usually don't use yeast nutrient, I take the low temperature, slow fermentation route. I figure a fast fermentation is going to blow off flavors and aroma, but there is are some that disagree with this.
A few years back, I used Nottingham with an early season blend and got so much sulfur it ended up being a drain pour. I asked for comments on HBT and the consensus was that I should have used yeast nutrient.
Instead, I stopped using Nottingham yeast in cider, and also wait until later in the season when the temperatures drop.
I'm going to change things up this year and use some nutrient in test batches but still keep the temperature low, maybe even do staggered yeast additions like when making mead. I'm also going to go the other way and try a keeve if I can get the right ingredient.

I gave up on Nottingham when I got some nasty fusels from a too warm ferment. I also gave up summer cider making. I've been using S-04 since and I've had comments from competition judges who say they detected some sulfur, even though I keep temps in the mid 60's and use nutrient. So I'm giving that one up too. Excellence is a never ending quest.