Cider Wraith
Well-Known Member
Have done some historical reading on this - however doesn't seem to be much available and little consensus...
Started a few micro cider batches couple of weeks ago and have done some sampling and it seems flavors are down. What changed? Recently, having finished a container of diammonium phosphate and food-grade urea yeast nutrient, which I was adding at one third the recommended amount, I purchased one advertised to have "a balanced blend of proteins, amino acids and vitamins to improve yeast activity during fermentation" and began adding that according to instructions.
There have been historical discussions of whether yeast nutrients are recommended for ciders. This seems like a bit of an unexplored frontier, thoughts on yeast nutrient potentially detracting from flavors? I might go out on a limb and propose in addition to being less flavorful the ciders are now slightly tasting like what the new nutrient smells like. Insights and word of any similar experiences appreciated -
Started a few micro cider batches couple of weeks ago and have done some sampling and it seems flavors are down. What changed? Recently, having finished a container of diammonium phosphate and food-grade urea yeast nutrient, which I was adding at one third the recommended amount, I purchased one advertised to have "a balanced blend of proteins, amino acids and vitamins to improve yeast activity during fermentation" and began adding that according to instructions.
There have been historical discussions of whether yeast nutrients are recommended for ciders. This seems like a bit of an unexplored frontier, thoughts on yeast nutrient potentially detracting from flavors? I might go out on a limb and propose in addition to being less flavorful the ciders are now slightly tasting like what the new nutrient smells like. Insights and word of any similar experiences appreciated -