Fall Bright has been providing winemaking supplies, grapes, juices (plus brewing supplies) for  amateur winemakers for over 20 years.  
An old grape packing house provides a home for Fall Bright.     


Fall Bright, The Winemakers Shoppe, 10110 Hyatt Hill, Dundee, NY 14837
607-292-3995

WINEMAKERS ALERT:  It has been brought to our attention through Cornell Co-op Extension that nutrient (nitrogen) levels in grapes and other fruits are very LOW.  Make sure you USE YEAST NUTRIENT (Enovit or Fermaid K) OR DAP THIS YEAR.  Here is a cut of an newsletter from Thomas Henick-Kling from the Geneva Experiment Station. 

"Yeast available nitrogen content is low...
This is to remind you that the available nitrogen content for yeast in grape must is again low this year.   We have seen primary amino acid content of as low as 90 mg/L.   For a good fermentation -without nutrient stress - the yeast should have approximately 400 mg/L of yeast available nitrogen.   Please remember to make DAP and Fermaid and other yeast nutrient additions.
Better to intervene early than having to correct off-odors later!
I also noted in several of our fermentations that reduced sulfur odors had developed already in the first 3 to 5 days of fermentation.   In such cases, the addition of 0.2 to 0.5 g/L of DAP or 0.2 g/L Fermaid in most cases corrects the off-odor.   With the addition of the nitrogen (and vitamins) the yeast can re-metabolize the sulfur compounds and thus remove the off-odor.    This is certainly the preferred way rather than correcting reduced sulfur off-odors later with additions of copper."

We carry DAP (diammonium phosphate) and Fermaid K.

PLEASE, use label recommendations.  DAP is labeled for use at 1/2 pound or 8 ounces per 1000 gallons.  For the amateur winemaker that translates to 1.13 grams per 5 gallons.  Due to the differences in densities of DAP from different companies, weigh it.  If you have no gram scales, 1.13 grams is about 1/4 heaping teaspoon (per 5 gallons).

Yeast "Energizer" is a term indicates a nutrient that is more complex and is recommended for fruit wines other than grapes and yet would be acceptable to use in grapes.  

In the past we have used Enovit, which is a multiple ingredient nutrient of which each 1000 grams contains:  240 grams of DAP, 747 grams of ammonium sulphate, 2 grams of thiamine, 1 gram of potassium tartrate, 10 grams of bentonite.   Usage rate for Enovit is 3-6 grams per 5 gallons.  3 grams is about 1 teaspoon.  

We currently are using Fermaid K, non Kosher, which is also a complex nutrient.  It has come to our attention that certain yeast, such as Cotes des Blanc prefer the more varied components of a more complex yeast nutrient and can stall with just the DAP nutrient.  

The overuse of a nutrient may render your wine too "hot" of an environment for the yeast to function in. 

Directions for Re-hydration of the yeast with Go-Ferm.  Go-Ferm (Lalvin) is a micro-nutrient for the yeast re-hydration process.  It is not a nutrient for the juice.  Add GoFerm to 2 ounces of warm NOT HOT distilled water (430C or 1100F) at the rate of  6.25 grams (or 2 teaspoons) per pack of yeast.   Mix well , allow to cool to 104 degrees F (40degrees C) and THEN sprinkle the yeast on top of the water-GoFerm mixture.  Let stand for 10-15 minutes without stirring, then stir well to suspend all the yeast.  Let stand for another 15-30 minutes.  Stir gently again.  Combine an equal amount of must or juice to be fermented.  This will help the yeast to adjust to the cool temperature must.  This "atemperation" may need repeating in very low temperature must.  Add immediately to must or juice that is room temperature.  Our juices and some grapes have been refrigerated.  Let them come up to room temperature before inoculation.