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#1 Posted : Tuesday, April 04, 2006 9:15:39 AM(UTC)
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New to this, I have two 25 Litre mashes five days in, ever since I learned that I needed yeast nutrient in a sugar solution. I have wine yeast, nutrient in there now, but it seems to have slowed right down and its still loaded with sugar. Do I have to keep adding nutrient or was the 3 tsp per batch good for the whole time. Just got 4 bags of turbo yeast, my friend wanted them. So why has it slowed down, and what's the big deal about turbo yeast over what I did? Third question, how long until all sugar is gone my way? temp about 20 C
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#2 Posted : Tuesday, April 04, 2006 11:53:00 AM(UTC)
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It is likely that the yeast nutrient you added is simply diabasic ammonium phosphate. This is only one nutrient, and contains no vitamins or minerals for the yeast. You can try adding more of the nutrient that you have, but it is not likely to get you where you want to go.

Turbo Yeast contains not just a larger dosage of yeast, but all of the minerals, macro and micro nutrients, and vitamins that the yeast needs.

As for how much longer your fermentation will take, it is very difficult to say. Given sufficient nutrition, and assuming that the yeast has a tolerance for the amount of alcohol produced by the sugar added, it should not take more than a few days to a week.
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#3 Posted : Tuesday, April 04, 2006 2:12:27 PM(UTC)
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If you want to continue with what you have you can get som Flintstone vitamins and add 3 or 4 and it should take off again. This is a trick that some of the old crowd used and passed on to others.
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#4 Posted : Tuesday, April 04, 2006 2:21:00 PM(UTC)
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Is that 3 Fred's or 4 Barney's? ,hmmmm, maybe boost the Barney's to 5- I think Fred has a larger weight advantage than 4:3,
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