I am following the more winemaking manual--
I used go ferm with the yeast as directed, will do fermaid k when fermentation gets going, and another addition of fermaid k when bris is down by a third. After that I was planning on adding DAP to help prevent H2s and keep yeast healthy.
My questions is do you recommend the DAP and if so, when and at what dose?
Morewinemaking does not appear to recommend this...
I used go ferm with the yeast as directed, will do fermaid k when fermentation gets going, and another addition of fermaid k when bris is down by a third. After that I was planning on adding DAP to help prevent H2s and keep yeast healthy.
My questions is do you recommend the DAP and if so, when and at what dose?
Morewinemaking does not appear to recommend this...