Uses: Provides essential minerals, trace nutrients, and vitamins for yeast growth and metabolism duing fermentation. Useful in any type of yeast based fermentation (wine, beer, mead, cider, etc…). Used to help start slow fermentation and to restart stuck ones. A better choice than yeast nutrient, which lacks some of the essential compounds needed to get sluggish yeast going. Often used in yeast starters for beer making.
Directions: Add 0.4 g per L (9 g per 23 L) and stir gently. May cause foaming if added to an ongoing fermentation. 5 mL (one teaspoon) = approximately 3.7 g.
Hint: Using more than the recommended amount gives an unpleasant salty flavour.
Composition: Diammonium phosphate 87.7%, nutritional yeast 7.8%, magnesium 0.4%.