touchtoomuch
Member
- Joined
- Feb 23, 2008
- Messages
- 57
- Reaction score
- 3
Here a while back I had an issue with what I think was H2s... On this forum Jack Keller said I needed to use a high nitrogen nutrient when using RC212 Yeast. i think his recommendation was Fermaid k or 2133. Well, after looking at some of the explanations of these products online it looks like they dont contain much nitrogen content. What does everybody else use when using RC212 on country style fruit wines and when are you adding them and at what amounts. The only thing I feel comfortable using is Ld Carlson yeast nutrient because recipes call for nutrient and that is what it is. All of the other products I see on the market i cant wrap my hands around them as far as their use. I dont want to buy, use the wrong thing, or add the wrong amount of something I'm unfamiliar with.... Thanks