Yes, 1 tsp per gal. His recipe is at
http://winemaking.jackkeller.net/reques65.asp

Ray

"Dar V" > wrote in message
...
> Ray,
> I have noticed over the past couple of years, that some of the frozen
> concentrates do get stuck and don't ferment to dry. Why, I don't know,
> but I have not had a stuck ferment when I have added yeast nutrient to the
> batch before adding the yeast. I'm not familiar with Jack's recipe, so
> does it call for yeast nutrient?
> Darlene
>
> "Ray Calvert" > wrote in message
> news
>> Okay, a follow up to some posts I have made over the last few months.
>>
>> Back in February I started a 2.5 gal batch of Welch's Frozen Concord and
>> a batch of the Niagra. I used the recipe on Jack's site for both. I
>> started each at SG = 1.085. After 5 days I racked each. The Niagra
>> continued fine. The Concord bubbled for a few days and stopped. I let it
>> sit for a week or so and checked it . It was at 1.030, right where it
>> was when I racked it. I repitched it. Nothing. I had a batch of mustang
>> that needed racking into secondary so I added a pint of the lease and let
>> it go for 3 weeks. Nothing.
>>
>> In the mean time I had started a batch of Welch's frozen Grape/Raspberry.
>> It did the same thing and stuck at 1.030.
>>
>> The Niagara finished out fine, cleared and was a very nice wine.
>>
>> I needed to rack my cherry out of secondary to bulk age so I just racked
>> both the two stuch lines onto the gal or so racked both of the two stuck
>> wines onto the cherry sedement and stired them up good. After two
>> weeks, nothing. The SG was down to about 1.020 thanks to adding all the
>> dry finished lease.
>>
>> At this point I gave up. I racked it to a 5 gal carboy and set it asside
>> to clear. I figured that I would just have some sweet, low alcohol wine.
>> That was months ago. This weekend I figured I should rack off any
>> sedement. When I checked it, I saw a bubble. I watched it and low and
>> behold the airlock is bubbling at about 1 bubble a min. It is finally
>> fermenting.
>>
>> I have no idea when it started, how long it has been going, or how much
>> longer it will go. I did not even check the SG, just left it alone. I
>> will check it in two weeks when I get back from vacation. In 25+ years
>> of wine making this is the longest ferment I have ever had. One thing is
>> for sure. If I like the results, I will never be able to duplicate it.
>>
>> In previous posts I have made some comments about the Welch's Concord
>> sticking. Well, I am not sure now. Oh ... The Niagara is almost gone.
>> A very nice white wine. Better than most of the Kit Whites I have made.
>>
>> Ray
>>
>>
>
>