> I tried adding a little Yeast Nutrient to a demi-john of pear wine that was
> working slow. The wine fizzed up quite violently for a while. Was it
> because the yeast needed the fertilizer, or was it a chemical reaction?
>
> Andie Z

What you experienced was purely physical, Andie. Adding any solid
granules to a fermenting must will cause the carbonic acid to change
into carbon dioxide gas. Same thing happens when salt is put into
beer. I've seen large amounts of wine lost due to this phenomenon
combined with an careless cellarworker.

clyde