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- Organic Nitrogen is easier for your yeast to digest, resulting in a smoother, more consistent fermentation.
- Fewer fermentation spikes means better yeast health, and the ability to ferment to its full capacity.
- Compared to DAP, Fermaid O will result in lower heat output from the yeast, and lower levels of negative sulfur compounds.
This is a nutrient which will boost the quality of wine, regardless of process. Lower heat production, less negative flavor compounds, better overall fermentation kinetics and flavors!
Use at a rate of 1.5g / gal of must/juice.