Adding Fermaid-O Nutrient During Fermentation - Winemaking 23

[@boiclyde]

If you're like me and you searched for adding fermaid O to your Brew go to 6:26 for the actual adding of the nutrient.

[@boiclyde]

Correction, just don't watch the video. I'm sorry OP but there was no reason to talk about the things you did in this video. You titled it using fermaid O and then talked about where you got grapes and never actually used it. This was not informative or entertaining.

[@VelebitMountainMan]

Clyde, my bad, this was a series of videos about my year in the cellar which i was going to edit into one video on wine making. If you have any specific questions about fermaid o and it's use let me know, I'd be glad to answer them.

[@kentaltobelli1840]

Probably staying too warm having them all packed together. If you set it on the concrete you'd get better thermal regulation

[@ilovemywife2685]

I enjoyed your video. Im going to central california this weekend. Can you please let me know where you bought those buckets from? Thank you in advance

[@VelebitMountainMan]

Delta Packing out of Lodi

[@zaneaust8022]

When exactly are you sopposed to add the Fermide O?

[@VelebitMountainMan]

Typically after 1/3 of the sugar has been depleted. I usually give the fermentation 2 or three days then make the addition.

[@slicktmi]

​@@VelebitMountainMan you think it's even necessary for a 7%wash? it was fermenting good and rapid but added it anyways about 2 days later making a seltzer base btw.

[@VelebitMountainMan]

It won't hurt, and can help avoid funky smells due to stressed fermentation

[@slicktmi]

@@VelebitMountainMan what's a good sign your yeast is stressed just the sulfur smell?

[@VelebitMountainMan]

Yes, sulfur is the biggest one. But I kind of take it all in stride, especially with grapes. Some yeast like ec1118 produce natural sulfur, so even if it's well nourished it still stinks a little.