Hi all. We picked some of our grapes(Concord and Buffalo) this
afternoon and discovered we are out of yeast nutrient. I had a bag of
vials of the campden tabs, pectic stuff, etc.and mistakenly thought I
had some nutrient left over from last year. Surprise, none in the bag.
I am 30 miles from a supplier as well.
I know, I know, should have checked first.
We pulled a Concord wine recipe from jackkeller's site.
Here is where we are at right now.
Put 96 pounds of crushed Concord and Buffalo grapes in the primaries.
At 75 F the SG read 1.064. Sampled the juice from the crush and it is
wonderful, grapey and super sweet without a hint of bitterness. Did
not measure acidity.
Based on the recipe proportions we added 19 pounds of sugar and 2
gallons of water and 8 Campden tabs.
I am shooting for a SG of 1.107 when I recheck the must tomorrow and
dump the 8 tsp of pectic enzyme. I plan to dump 3 packs of Lalvin K1
V1116 tomorrow night.
What does the group think the impact of omitting the yeast nutrient
wil be ?
Might I add it early next week if I express phone order some
tomorrow ?
Thanks in advance for your feedback.

BTW
We have had one heck of a drought / record heat wave going on in my
part of Kentucky this spring and summer. Vines are 40 years old,
heavily pruned each year with no water or fertilizer added. Gave the
grapes a shot of sulfur dust in July to knock down the brown rot.
Other than that nada. First blooms and leaf buds froze out in a record
late April cold snap. Vines bounced right back with a bumper crop in
spite of the heat and drought. You have to admire their tenacity don't
you ? I have them on a 300 foot double curtain trellis 6 feet high.