evilpaul13 wrote:

> "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.
And your winedrinking guests get a visual bonus while paying the rent on
the wine lol.

Gene