When it comes to adding Fermaid K to your wine must, the recommended dosage is 1 gram per gallon or roughly 1 teaspoon for every 5 gallons. This dosage is based on industry standards and has been found to be effective in supporting a healthy fermentation process.
To use Fermaid K, you'll need to rehydrate it with room temperature water before adding it to your wine must. Rehydration helps activate the nutrients and ensures that they are readily available for the yeast to utilize during fermentation.
I remember the first time I used Fermaid K in my winemaking process. I had just finished pressing my grapes and transferred the juice into the fermentation vessel. As the juice was cooling down to the desired fermentation temperature, I measured out the appropriate amount of Fermaid K for my batch size.
To rehydrate Fermaid K, I added the measured amount to a small amount of room temperature water in a sanitized container. It's important to use room temperature water to avoid shocking the yeast or introducing any unwanted temperature changes. I gently stirred the mixture until all the Fermaid K had dissolved, creating a slurry.
Once the Fermaid K was fully dissolved in the water, I added the slurry to the fermentation vessel. At this point, the yeast had already been pitched, and fermentation had begun. The addition of Fermaid K provided the yeast with essential nutrients, such as nitrogen, vitamins, and minerals, that are necessary for a healthy fermentation.
I have found that adding Fermaid K in the early stages of fermentation helps to support yeast health and activity. This is particularly important when fermenting high-sugar musts, as the yeast can become stressed and may struggle to complete fermentation without proper nutrition.
It's worth noting that Fermaid K is not a standalone nutrient source and should be used in conjunction with other fermentation nutrients, such as DAP (diammonium phosphate). DAP provides additional nitrogen to the yeast, which is important for yeast growth and metabolism.
Some winemakers prefer to add Fermaid K in multiple doses throughout the fermentation process, while others opt for a single addition. Multiple additions can help ensure a steady supply of nutrients for the yeast throughout fermentation. However, it's important to follow the dosage recommendations and not exceed the recommended amount of Fermaid K for your batch size.
When using Fermaid K in winemaking, it is recommended to add 1 gram per gallon of wine must or roughly 1 teaspoon for every 5 gallons. Rehydrate the Fermaid K with room temperature water and add it to an active fermentation to support yeast health and fermentation progress. Remember to use Fermaid K in conjunction with other fermentation nutrients for optimal results.