Gervin GV4(26)

[alanywiseman.]

I agree with Pete. High alcohol wines require more nutrient. It not the yeast can start to produce sulphur smells.

How much have you used? I would aim for 1.5-2tsp per gallon depending if you are going for 16% or 20% abv. I believe it is best to add it before your 1/3 of the way through fermentation. This will help to create a large population of yeast that will not get stressed as you start to step feed.

I initially used a level teaspoon. When I filtered it off, it was looking like it was only 5%ABV so I guess it's not too late to put some more in. I'll mix some this evening and bung it in. Fingers crossed! :pray:

To avoid it exploding out the FV mix the nutrient in some water before adding it :thumb:

 

[Bogwitch]

To avoid it exploding out the FV mix the nutrient in some water before adding it :thumb:

I did :) I'm worried about what will happen to my wine though, that stuff stinks!

There must be something more natural to use - any suggestions?