It's one of those questions that might be hard to answer, it depends
on what's in the nutrient and who you ask - manufacturers have vested
interest. If you don't know how old yours is, err on the side of
caution and get it fresh - that stuff is pretty cheap.

Pp


On Sep 14, 7:42*am, Dick Heckman > wrote:
> Thanks for the heads up that malo nutrient is different than yeast
> nutrient and the hints on MLF. *As a general rule though, does yeast
> nutrient ever go *stale?
>
> Dick
>
>
>
> wrote:
> > BTW,
> > the SO2 you add at the beginning of fermentation will be gone by about
> > the middle of fermentation. Use SO2 liberally if the fruit is not
> > perfect. The fermentation will start eventually if you put to much in.
> > I sulfite at about 100ppm before fermentation.
>
> > Bob
>
> > On Sep 10, 8:29 pm, wrote:
> >> Dick,
>
> >> Use a non-Bayanu strain yeast which promotes MLF and let it go. Put
> >> enough SO2 in the must before fermentation to keep bacteria from
> >> forming and let the fermentation go.Also , if you can, get the Ph as
> >> low as possible and MLF will proceed without off flavors. You don't
> >> NEED to innoculate with MLF bacteria. *Add the appropriate yeast
> >> nutrients and DON''T sulfite after Primary or Secondary to let the MLF
> >> finish. I don't sulfite for at least a MONTH after all sugar
> >> fermentation is done to let MLF finish. Sulfiting to soon after the
> >> fermentation is finished might cause the MLF to stop which is the
> >> reason for tart wines. Let the MLF finish. Your wine won't go bad if
> >> you delat the SO2..
>
> >> Hope this helps.
>
> >> Bob
>
> >> On Sep 10, 4:37 pm, Dick Heckman > wrote:
>
> >>> Will yeast nutrient support Malolactic cultures and does it ever go bad?
> >>> * I've got some that been around for a good while. *I'm not sure how long.
> >>> Dick- Hide quoted text -
>
> - Show quoted text -