Page 4: Yeast Nutrient, Temperature, Equipments

5. Yeast Nutrient

Beer and Wine does not require yeast nutrient. But adding little bit of nutrient to your fermentation will give more consistent results. The problem is we need very small amount of nutrient. It’s hard to weight the required amount, so first mix nutrient tablet into 100ml water and use some water from this mix. We only need to add following nutrient. Always add nutrient when you make Mead. These nutrients are calculated for 10 Liter of water.

·       Zinc: 10 mg

·       Magnesium: 1gm

·       DAP: 1gm

Zincovit tablet can be purchased from any medical store. This tablet has almost all the nutrient we are looking for. Even you can eat this tablet for supplements it’s perfectly safe.

https://www.tabletwise.com/zincovit-tablet

Composition and Active Ingredients of Zincovit tablet

• Folic Acid - Vitamin B9 - 1 MG
• Vitamin B12 - 7.5 MCG
• Vitamin D3 - 400 IU
• Vitamin B1 - 10 MG
• Niacinamide - 50 MG
• Vitamin B2 - 10 MG
• Vitamin B6 - 2 MG
• Iodine - 150 MCG
• Magnesium - 18 MG
• Vitamin A - 5000 IU
• Vitamin C - 75 MG
• Vitamin E - 15 MG
• Selenium - 50 MCG
• Manganese - 0.9 MG
• Zinc - 22 MG
• Copper - 0.5 MG
• Chromium - Chromic - 25 MCG
• Molybdenum - 25 MCG
• Carbohydrate - 0.2 GM
• Biotin - 150 MCG
• Vitamin B5 - 10 MG  

DAP is fertilizer and is available everywhere. But we require very small amount – only 1 gm for 10 Liters.

Professional Brewers Nutrient can be purchased online. But they are costly. Instead we will use DAP and Zincovit tablet.

When you purify your fermented wort before bottling, you will get yeast slurry. Dry this remaining material and you can add this in Mead making or Sugar wash. 

6. Clearing Beer/Wine

Completed fermented wort has dead yeast cells and other impurities that makes beer/wine/mead cloudy and it tastes yeasty. It’s okay to drink this without cleaning. But mostly we want to clear our final product. To clear beer we use one of the following material with 100ml water. 

·       Gelatin: 2 gm

·       Bentonite: 2 gm

7. Temperature

Recommended temperature of wort during fermentation for different styles:

1.     Ale: 19-22 degree Celsius

2.     Lager: 7-13 degrees Celsius

3.     White wine/light red wine: 15-25 degree Celsius

4.     Bold red wine: 20-30 degrees Celsius(higher end for a few initial days only)

8. Equipment

·       Weight Scale for malt

·       Precision weight scale for hops and yeast ( Jewelry scale )

·       Mixer Grinder if you brew with Malt. ( Not needed for malt extract )

·       Fermenting bucket ( Water dispenser will do )

·       Thermometer ( alcohol thermometer )

·       Hydrometer

·       Beaker of some container to measure small amounts of liquid

·       Bleach / Star San

·       Large vessel to boil the wort

·       Temperature controller

·       Large Icebox / Fridge

·       Empty plastic soft drink bottles to bottle the beer