"Alex" wrote in message ...
Hello,
I screwed up and added a large excess of Fermaid K to my must. I have
about 450L of must and I added about 300 grams of Fermaid K when I should
have only added 112.5 grams (25 grams for 100L). I was not so worried I
figured I just wasted some money until I saw a table that said a rate of 30
grams/ L of Fermaid K increases Thiamine above ATF levels. I have no clue
what thiamine does to wine? Do you think I will have some kind of problem
or do you think the yeast will sequester the extra nutrients?
-Alex P

According to my math, that'd make it 750mg/L approximately. Thiamine
is vitamin B1, and my "Big 50" multi-B vitamin thing comes with 50mg
which is 3333% the RDA. Which would mean the wine would have about
50K% the RDA. That's...really high.

But I suspect that the yeast will gobble up much of it, as yeast is
loaded with B vitamins to begin with.

According to this web page:
http://www.gnc.com/health_notes/heal...tentID=2923000
Thiamine is nontoxic. Being a water soluable vitamin, if you ingest
too much, you should only end up with expensive, neon, yellow pee.

I'd try to avoid this mistake in the future, but in my non-expert
opinion you'll probably be fine.