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

a mixture of various nutrients, minerals, and dead yeast ("yeast
hulls" or "yeast ghosts") which provide the materials necessary for yeast to
reproduce and ferment vigorously. nutrients are helpful in almost any batch
of beer or wine, and required in low-nutrient broths like mead.

Stephen SG



"Andie Z" > wrote in message
...
| 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
|
|

a mixture of various nutrients, minerals, and dead yeast ("yeast
hulls" or "yeast ghosts") which provide the materials necessary for yeast to
reproduce and ferment vigorously. nutrients are helpful in almost any batch
of beer or wine, and required in low-nutrient broths like mead.

Stephen SG



"Andie Z" > wrote in message
...
| 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
|
|

> 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