Alexey,I don't know if I'll answer all the questions but I'll get some that I can help with.I just add the nutrients as they are, directly to the must. No boiling, no crushing, just dumping using a spoon. I can't believe the nutrients provide a very good growth medium. Yes, there is a small chance of infection but we are in the middle of very active fermentation or you are just pitching a ton of yeast compared to the small possibility of a tiny amount of infection taking hold.I do this process for all the additions. In my reading of resources, like Steve Piatz's mead book most recently, this is the recommended method.DaveOn Mon, Jan 5, 2015 at 3:55 PM, Alexey Korovinskiy <alex@akmicrosolutions.com> wrote:_______________________________________________Hello fellow brewers.
I have a couple of questions and would be interested in hearing your opinions regarding nutrient addition in to ciders, meads etc. If you can please address all the questions so I don't have to re-send same question over and over.
Do I need to add nutrients to boiling water and then pour that in to the must (after chilling)? This goes for initial addition and consequent staggered additions.
Does boiling water ruin the nutrients?
If I don’t boil it and use a teaspoon to add powders directly in to my fermenter, don’t I run a risk of infection?
DAP does not seem to dissolve in water very well. Do I need to crush it even further? Or will it dissolve in my must just fine?
If I am adding campden or potassium sorbate:
- Should I dissolve it in boiling water, chill it and then add it?
- Or dissolve it in boiled and chilled water?
- Or just add it directly in to the fermenter in powder form?
Thank you,
--
Alexey Korovinskiy
mba mailing list
mba@thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing list
mba@thebarn.com
http://www.thebarn.com/mailman/listinfo/mba