Reason to worry?

[jiml]

Ok, I started my third wine kit yesterday. I made a mistake in not making sure everything was included with the kit.

I am making the Mosti Mondaile All Juice Amarone. Per the instructions I added the raisins to the kit today. However, I realized that the kit did not include the yeast nutrient. Per the instructions, I am supposed to add the yeast nutrients when the SG hits around 1.040. Of course I ordered some extra nutrient today but I don't expect I will receive it until Tuesday. If I had a local supply store, I would go buy some but there are none around here.

The kit uses the Lalvin EC 1118 yeast which I had no issues with previously on my other two kits. Should I be concerned? The fermentation is going well so far. The beginning SG was 1.092. This was without the raisins.

Should I just hope everything proceed fine? I guess worse case is that the yeast struggles and I have to worry about H2S.

Is there anything I can do now to help prevent H2S issues? I know nitrogen is needed so I am making sure to punch down the raisins and stirring the must 2-3 times a day.

 

[Wade E]

You dont need the nutrient in this kit. Their instructions are generic for many of their kits and your kit doesnt require the nutrient and I wouldnt add any. Just keep the temp right around 73* and it will ferment just fine. These companies really should make instructions for each particular kit when they give extra for one kit and not another.

 

[jiml]

You dont need the nutrient in this kit. Their instructions are generic for many of their kits and your kit doesnt require the nutrient and I wouldnt add any. Just keep the temp right around 73* and it will ferment just fine. These companies really should make instructions for each particular kit when they give extra for one kit and not another.

Great news. I am already modifying the instructions. First, I am using a cheesecloth for the raisins. Second, I refuse to rack to a carboy at 1.040. I am not having my closet turn into a grape/wine fountain. I am going to let it ferment dry in the bucket.

 

[Wade E]

Very good, I was just thinking about telling you to not rack at that sg and is why I came back to this post. I actually ferment to dry in bucket almost all the time but lock lid down at around 1.020.

 

[winemaker_3352]

I will let the SG get to about 1.005 in the bucket and then i will rack to the carboy to finish.