Description
Fermaid K 2.5 kg – yeast nutrient for cider and wine from Lallemand
Fermaid K is a complex yeast nutrient from Lallemand for the alcoholic fermentation of grape must and fruit must, in other words wine and cider. It can also be used in other alcoholic fermentations, such as mead or cereal mash. Before the yeast can start producing alcohol, it has to grow and multiply, and for that it needs nitrogen, minerals and vitamins. Fermaid K gives the yeast a balanced supply of these and reduces the risk of sluggish or stuck fermentations. The 2.5 kg pack suits cider and wine producers.
Please note: This product is only available in Norway.
Contents
- Diammonium phosphate (DAP), which supplies nitrogen and phosphorus
- Inactivated yeast, which supplies amino acids, lipids and sterols
- Magnesium sulfate
- Vitamins: thiamine, folic acid, niacin and calcium pantothenate
How to use Fermaid K
- Dosage: 35–40 g/hl, which is 0.35–0.40 g per litre of must. Maximum 40 g/hl under EU rules.
- Suspend the powder in 10 times its weight of water or must, and add it to the must during alcoholic fermentation.
- Consider splitting the addition: first at the end of the lag phase, once fermentation has started, and again when about 1/3 of the sugar has been fermented. This is recommended especially for must with little available nitrogen and high sugar.
- Store in a cool, dry place. Use up an opened pack.
Why use yeast nutrient in cider and wine?
Yeast needs nitrogen it can assimilate (YAN). Below 225 mgN/L, fermentation can become very sluggish and may even stop. Other common causes of sluggish fermentation are nutrient deficiencies, heavily clarified must, high sugar content and temperature shock. A sluggish or stuck fermentation is microbiologically unstable and can allow wild yeast, bacteria and off-flavours to develop. Thiamine deficiency can also lead to poor growth and more hydrogen sulfide.
Frequently asked questions about Fermaid K
How much Fermaid K should I use?
The data sheet states 35–40 g/hl, maximum 40 g/hl. That equals 0.35–0.40 g per litre of must. A 2.5 kg pack is enough for about 60–70 hl.
When should Fermaid K be added?
Fermaid K is added during alcoholic fermentation. Lallemand recommends splitting the dose: at the end of the lag phase and again when about 1/3 of the sugar has been fermented, especially in must with little nitrogen and high sugar.
Can Fermaid K be used in cider?
Yes. Fermaid K is made for the alcoholic fermentation of both grape must and fruit must, so it suits cider and fruit wine as well as grape wine.
What is the difference between Fermaid K and Fermaid O?
Fermaid K contains both inorganic nitrogen (DAP) and amino acids from inactivated yeast, as well as vitamins and magnesium. Fermaid O contains only organic nitrogen from yeast fractions.
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