of sulfur arising from fermentation ever so faintly?

--
billb
"If you want to prove that god is not dead first prove that man is
alive."

billb ) wrote:
of sulfur arising from fermentation ever so faintly?

--
billb
"If you want to prove that god is not dead first prove that man is
alive."

Likely hydrogen sulfide, possibly indicating a lack of nitrogen as a
yest nutrient, depending on where in the course of your fermentation
you are.

If you're early on, whack it with DAP, now! The smell will only get
worse.

Dave
************************************************** **************************
Dave Breeden

Likely hydrogen sulfide, possibly indicating a lack of nitrogen as
a
yest nutrient, depending on where in the course of your
fermentation
you are.


I read that grape juice has all the nutrients yeast needs. I added
only sugar water yeast and a little grape juice to this.

If you're early on, whack it with DAP, now! The smell will only
get
worse.


can't I just add more grape juice?


--
billb

"billb" wrote in message
news:Veszc.110$Gy.65@fed1read03...
I read that grape juice has all the nutrients yeast needs.

That's not necessarily true. Some grapes are nutrient deficient and need
addition to prevent H2S formation and problems like sticking off-dry. It
depends somewhat on the yeast strain too.

Tom S

billb ) wrote:

Likely hydrogen sulfide, possibly indicating a lack of nitrogen as
a
yest nutrient, depending on where in the course of your
fermentation
you are.


I read that grape juice has all the nutrients yeast needs. I added
only sugar water yeast and a little grape juice to this.

If you're early on, whack it with DAP, now! The smell will only
get
worse.


can't I just add more grape juice?

Well, yeah, sure, you *could*. But it wouldn't do a darn thing to
fix the problem, if it really is a nutrient deficiency. Grape
juice, depending on from what variety it was obtained and where in
the country it was grown, can be wildly deficient in necessray
nutrients (like available nitrogen).

DAP is cheap and easy to add. If you can get some, do, and add it
at the rate of 1 g/L.

Dave

--
billb



--
Dave
************************************************** **************************
Dave Breeden

"Tom S" wrote in message m...
"billb" wrote in message
news:Veszc.110$Gy.65@fed1read03...
I read that grape juice has all the nutrients yeast needs.


The perfect grape will have the perfect nutrients for the perfect
yeast. Unfortunately little in the world is perfect and nutrient
hungry yeast stains will produce unintended by products if they are
deprived of specific nutrients. Among these is certainly Nitrogen,
which can be suplimented with DAP or with the amino acid content of
inactivated yeast hulls (ghosts). The best solution would be a mix of
both, because it both will provide nutrient and the yeast hulls will
also absorb toxins and pull them to the bottom of the fermenter.
In the future it is prudent to add at 1/3rd sugar depletion a
"complete" nutrient (Fermaid K, Super food) that contains DAP as well
as essential vitamins like Pentothenic acid and Thiamine which are
proven to avoid H2S production. These nutrients also reduce the risk
of stuck ferments.

(David C Breeden) wrote in message ...
billb ) wrote:

Likely hydrogen sulfide, possibly indicating a lack of nitrogen as
a
yest nutrient, depending on where in the course of your
fermentation
you are.


I read that grape juice has all the nutrients yeast needs. I added
only sugar water yeast and a little grape juice to this.

If you're early on, whack it with DAP, now! The smell will only
get
worse.


can't I just add more grape juice?

Well, yeah, sure, you *could*. But it wouldn't do a darn thing to
fix the problem, if it really is a nutrient deficiency. Grape
juice, depending on from what variety it was obtained and where in
the country it was grown, can be wildly deficient in necessray
nutrients (like available nitrogen).

DAP is cheap and easy to add. If you can get some, do, and add it
at the rate of 1 g/L.

Dave

--
billb


If just adding DAP, past 1/3 sugar depletion only add .5g/L if past
2/3 sugar depletion add even less as too much at this point (higher
alcohol) may actually make the atmosphere more stressful for the yeast
and encourange the stuck. If you are close to completion forget about
DAP altogether and add yeast hulls.
Be sure to take care of the problem now as further reduced sulfer
compounds (mercaptans) will require copper to fine out.

Zack

more info on some nutrition products @
http://www.scottlaboratories.com/pro.../nutrients.asp

is the sulfate or sulfide whatever it is harmful to health in anyway?

--
billb
"If you want to prove that god is not dead first prove that man is
alive."
"Zack S" wrote in message
om...
"Tom S" wrote in message
m...
"billb" wrote in message
news:Veszc.110$Gy.65@fed1read03...
I read that grape juice has all the nutrients yeast needs.


The perfect grape will have the perfect nutrients for the perfect
yeast. Unfortunately little in the world is perfect and nutrient
hungry yeast stains will produce unintended by products if they are
deprived of specific nutrients. Among these is certainly Nitrogen,
which can be suplimented with DAP or with the amino acid content of
inactivated yeast hulls (ghosts). The best solution would be a mix
of
both, because it both will provide nutrient and the yeast hulls
will
also absorb toxins and pull them to the bottom of the fermenter.
In the future it is prudent to add at 1/3rd sugar depletion a
"complete" nutrient (Fermaid K, Super food) that contains DAP as
well
as essential vitamins like Pentothenic acid and Thiamine which are
proven to avoid H2S production. These nutrients also reduce the
risk
of stuck ferments.

DAP is cheap and easy to add. If you can get some, do, and add it
at the rate of 1 g/L.



sure if there's a wine stuff store nearby. I'm in Las Vegas and the
only one I could find is a 15 mile drive to Henderson.

--
billb
"If you want to prove that god is not dead first prove that man is
alive."
"David C Breeden" wrote in message
...
billb ) wrote:

Likely hydrogen sulfide, possibly indicating a lack of nitrogen
as
a
yest nutrient, depending on where in the course of your
fermentation
you are.


I read that grape juice has all the nutrients yeast needs. I
added
only sugar water yeast and a little grape juice to this.

If you're early on, whack it with DAP, now! The smell will only
get
worse.


can't I just add more grape juice?

Well, yeah, sure, you *could*. But it wouldn't do a darn thing to
fix the problem, if it really is a nutrient deficiency. Grape
juice, depending on from what variety it was obtained and where in
the country it was grown, can be wildly deficient in necessray
nutrients (like available nitrogen).
Dave

--
billb



--
Dave

************************************************** *******************
*******
Dave Breeden

If just adding DAP, past 1/3 sugar depletion only add .5g/L if past
2/3 sugar depletion add even less as too much at this point (higher
alcohol) may actually make the atmosphere more stressful for the
yeast
and encourange the stuck. If you are close to completion forget
about
DAP altogether and add yeast hulls.
Be sure to take care of the problem now as further reduced sulfer
compounds (mercaptans) will require copper to fine out.



I'm just trying to make a little alcohol to mix with my grape juice
and water to make an ersatz wine cooler. It doesn't have to be
"fined" or anything. My main concern is avoiding making anything
toxic. I'm having too much fun to die just yet.




--
billb

Let's see now, you live in a western state, and let a 15 mile drive ruin
your day? Are you a transplant from one of them damn eastern Cities? :-)

My closest store is in Richardson, TX, which, when factoring in the
traffice, is approxamately 300 miles from Carrollton, TX :-(

Fred

From Texas, land of the 50 mile drives for milk and bread.

"billb" wrote in message
news:mNOzc.25$8r5.22@fed1read03...

DAP is cheap and easy to add. If you can get some, do, and add it
at the rate of 1 g/L.



sure if there's a wine stuff store nearby. I'm in Las Vegas and the
only one I could find is a 15 mile drive to Henderson.

--
billb
"If you want to prove that god is not dead first prove that man is
alive."
"David C Breeden" wrote in message
...
billb ) wrote:

Likely hydrogen sulfide, possibly indicating a lack of nitrogen
as
a
yest nutrient, depending on where in the course of your
fermentation
you are.


I read that grape juice has all the nutrients yeast needs. I
added
only sugar water yeast and a little grape juice to this.

If you're early on, whack it with DAP, now! The smell will only
get
worse.


can't I just add more grape juice?

Well, yeah, sure, you *could*. But it wouldn't do a darn thing to
fix the problem, if it really is a nutrient deficiency. Grape
juice, depending on from what variety it was obtained and where in
the country it was grown, can be wildly deficient in necessray
nutrients (like available nitrogen).
Dave

--
billb



--
Dave

************************************************** *******************
*******
Dave Breeden

Let's see now, you live in a western state, and let a 15 mile drive
ruin


too cheap to pay for the gas.

--
billb

Fred Williams wrote:
Let's see now, you live in a western state, and let a 15 mile drive ruin
your day? Are you a transplant from one of them damn eastern Cities? :-)

My closest store is in Richardson, TX, which, when factoring in the
traffice, is approxamately 300 miles from Carrollton, TX :-(

Fred

From Texas, land of the 50 mile drives for milk and bread.

"billb" wrote in message
news:mNOzc.25$8r5.22@fed1read03...


50 Miles... Well, thats just down the road a piece...

Whats the name of the place over in Richardson? I know of a store in
West Fort Worth, but haven't yet found a store on the other side...

Thanks

Lyle Baker
Bedford, TX
http://www.moremead.com

"Lyle Baker" wrote in message
m...
Fred Williams wrote:
Let's see now, you live in a western state, and let a 15 mile drive ruin
your day? Are you a transplant from one of them damn eastern Cities?
:-)

My closest store is in Richardson, TX, which, when factoring in the
traffice, is approxamately 300 miles from Carrollton, TX :-(

Fred

From Texas, land of the 50 mile drives for milk and bread.

"billb" wrote in message
news:mNOzc.25$8r5.22@fed1read03...


50 Miles... Well, thats just down the road a piece...

Whats the name of the place over in Richardson? I know of a store in
West Fort Worth, but haven't yet found a store on the other side...

Thanks

Lyle Baker
Bedford, TX
http://www.moremead.com

Homebrew Headquarters. Just north of Beltline on Coit. Right side, going
north.

Try this:

http://www.homebrewhq.com

H2S Is quite nasty - it can damage your nervous system if you spend
all day breathing it in

(Not to mention the smell )

Dave

"billb" wrote in message news:cLOzc.24$8r5.22@fed1read03...
is the sulfate or sulfide whatever it is harmful to health in anyway?

--
billb
"If you want to prove that god is not dead first prove that man is
alive."
"Zack S" wrote in message
om...
"Tom S" wrote in message
m...
"billb" wrote in message
news:Veszc.110$Gy.65@fed1read03...
I read that grape juice has all the nutrients yeast needs.


The perfect grape will have the perfect nutrients for the perfect
yeast. Unfortunately little in the world is perfect and nutrient
hungry yeast stains will produce unintended by products if they are
deprived of specific nutrients. Among these is certainly Nitrogen,
which can be suplimented with DAP or with the amino acid content of
inactivated yeast hulls (ghosts). The best solution would be a mix
of
both, because it both will provide nutrient and the yeast hulls
will
also absorb toxins and pull them to the bottom of the fermenter.
In the future it is prudent to add at 1/3rd sugar depletion a
"complete" nutrient (Fermaid K, Super food) that contains DAP as
well
as essential vitamins like Pentothenic acid and Thiamine which are
proven to avoid H2S production. These nutrients also reduce the
risk
of stuck ferments.