Back to Basics: Preventing Rotten Eggs (aka Reduction)

You may also like...

2 Responses

  1. Hi,

    If I understand this correctly, you are saying the prior to fermentation, the addition of Yeast Nutrient/Energizer will help minimize the probability of this happening.

    But if it is after fermentation and you are too late, then add copper to try to save the wine.

    I imagine the prevention is better than being reactive.

    Is there a reason not to just always use the Yeast Nutrient?

    • Bob Thaden says:

      I always use Fermaid K at the typical recommended dose of a bit over a gram per gallon of must about a third of the way through ferment. Sometimes I divide the dose at 1/3 and 2/3 fermentation. I only use DAP at about mid-ferment on fruit that is overripe, damaged, underripe, etc. It is better to err on the side of usage of a complex nutrient than to err on the side of not using it.

Leave a Reply

Your email address will not be published. Required fields are marked *