On 1/10/2008 12:07 PM, greg@[EMAIL PROTECTED]
wrote:
>
> What have you learned in your wine/mead making? Here are a few things
> I've learned so far.
[snipped]
> - Some yeasts are prone to H2S production, especially so if they are
> unhappy. Montrachet is one example. I avoid these yeasts AND make sure
> to add nutrients in any case.
Interesting. I love Montrachet for its predictable behavior and clean
fermentation profile. And I've never had H2S in any batch, much less
one where I used Montrachet.
I do use yeast nutrient where called for, but more often for meads than
wines where the grapes should be providing the nutrient necessary.
Cheers,
Ken
