Thanks a million for clarifying for me Tom!

"Tom S" > wrote in message
...
>
> "Joe Ae" > wrote in message
> ...
> > Tom,
> > Do you mean stir the white primary fermentation only if it gets stuck(or
> if
> > other problems occur)? Or is it better to stir regularly? This is only
> my
> > second chardonnay and last time I had to contend with h2s.
>
> Many Chardonnay H2S problems are due to low nutrient. The yeast needs
> nitrogen to grow, and Chardonnay tends to be nutrient deficient. Use
yeast
> nutrient and diammonium phosphate, as well as a strain of yeast that tends
> to ferment cleanly (steer clear of Montrachet e.g.) and you shouldn't have
> any H2S problem. Careful pre-fermentation settling of the juice and
> post-fermentation stirring also help avoid H2S.
>
> Follow the recommended (He
> http://www.homebeerwinecheese.com/NU...%20FACTORS.htm ) additions
of
> nutrient and DAP, but don't dump it all in at the beginning. Start with
> half of each at inoculation, add another quarter when the Brix has dropped
a
> couple of degrees and the fermentation has obviously started (this is also
a
> good time to add ML culture unless you're using a Bayanus yeast strain
e.g.
> EC1118), and the remainder at 10-15° Brix.
>
> Tom S
>
>