I only have Wyeast yeast nutrient on hand... the wine making instructions I have say to use 1tsp per per gal. But 3 Tsp in 3 gals seem to be excessive. What do you think? What would you use? (My question is "in general" but I make mostly blackberry wine, if this is important).
Do you think split additions a good plan, or unnecessary?
Anyone have a coherent philosophy here?
Do you think split additions a good plan, or unnecessary?
Anyone have a coherent philosophy here?