Joenos Yeast Nutrient Salt, 2 x 10 g for fermentation

Wine yeast needs more than sugar. If nitrogen is missing, the fermentation stalls or the yeast produces off-flavors. Yeast nutrient salt supplies exactly this nitrogen in the form of diammonium phosphate and keeps the fermentation stable until the sugar is fully fermented.

The addition is especially worthwhile for low-nitrogen batches such as mead, fruit and berry wines. You add it to the must at the start of fermentation so that the pure-culture yeast has enough to work with from the very beginning. Here Joenos continues a product from the former Arauner Kitzinger range.

• Contents: 2 x 10 g yeast nutrient salt (diammonium phosphate)
• For: low-nitrogen batches such as mead and fruit wine
• Application: add to the must at the start of fermentation, dosage according to the package instructions
• Brand: Joenos (formerly Arauner Kitzinger)

Manufacturer information:

• Dosage according to the pack: 10 g for approx. 10 liters of must, juice or mash, stir in directly when setting up; we recommend 3 g per 10 litres (7.5 g per 25 litres), which is the upper limit of the German guidelines for wine-like drinks (30 g per 100 litres); for light apple wine 2 g is enough
• Supplies nitrogen, phosphates and trace elements
• Storage: cool, dry and protected from light