I'm making a Pinot Gris this year, first time, and my supplier, Bosa
Grape, recommended I use an Alsace yeast 58W3. I don't know the
manufacturer, sorry. I have 20 gallons of must. I added one
tablespoon of super food at the beginning of fermentation and another
tablespoon once fermentation was well underway. Today, I added two
more tablespoons. Each time, after the addition, the yeast formed a
healthy looking cap of foam and then died down.

I'm not familiar with this yeast. Right now, the ferment seems pretty
healthy, smells nice. Have I added enough nutrient?

What are the rules for yeast nutrient? I am also fermenting some
California cabernet to which I have added a couple of tablespoons of
nutrient so far (actually, maybe three). I've been monitoring smell
and all seems fine. Is nutrient like an accelerator so that with more
nutrient, the fermentation is faster and hotter? My cabernet is
fermenting around 22 C and I can't get it much higher than that. My
Pinot Gris is around 16 C, which isn't too bad I suppose, but a little
cooler would be good.

Anyway, generally uninformed about the use of nutrients and would like
your collective guidance.

Dan Emerson