ABOUT THIS PRODUCT: (NUT110) Yeast Nutrient assists the wine yeast in producing a complete and rapid fermentation. It is recommended for use in all fermentations. Yeast Nutrient provides a singular source of nitrogen for the yeast to utilize during the fermentation process. Nitrogen is typically found to be naturally lacking in most wine musts. Insuffecient levels of nitrogen usually results in a sluggish fermentation and can also lead to the production of unwanted fusel oils which can be detected as off-flavors in a finished wine.

DIRECTIONS: Add Yeast Nutrient prior to fermentation by stirring directly into the juice or must until completely dissolved.

DOSAGE: For heavier bodied wines add 1/2 teaspoon per gallon. For lighter-bodied wines add 1 teaspoon per gallon. More Yeast Nutrient can be added later to a wine for stuck fermentation as needed.

MAXIMUM DOSAGE: Total dosage should not exceed 1-1/2 teaspoon per each gallon of wine.

EACH 6 OUNCE JAR: is sufficient for treating between 35 and 70 gallons of must, depending on the dosage.

INGREDIENT: Di-Ammonium phosphate (CAS 7783-28-0) (Formula: NH4-2HPO4)