Fall Bright 10110 Hyatt Hill, Dundee, NY 14837 (near Wayne) phone 607-292-3995  101winemaking.com
Coordinates: 42.490863, -77.117778

for amateur winemakers.   

  pdf printable hard copy catalog click here   
 winemaking how to and information at www.101winemaking.com

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HOURS  are Seasonal
stop by Friday and Saturday 10-5
call for arrangements for other times or days.

Shop online 24/7
Extended hours Sep-Oct
during grape harvest


Fall Bright has been providing winemaking supplies, grapes, juices (plus brewing supplies) for  amateur winemakers for over 30 years.  
An old grape packing house provides a home for Fall Bright.     

YEAST NUTRIENTS help prevent hydrogen sulfide problems.  

WINEMAKERS ALERT:  (We get this sort of recommendation every year!)
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, Fermaid K OR DAP THIS YEAR.  Here is a cut of a 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.  

We currently are using Fermaid K, non-Kosher, which is also a complex nutrient (energizer).   It is recommended for use with fruits other than grapes in winemaking. .  

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.  Lalvin D-47 yeast needs to be "fed"!  So give them the best!

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

Fall Bright Usage Conclusions for Fermaid: 4 1/2 grams per 5 gallons. Dissolve in water before adding to an active fermentation to reduce foaming.  1 level teaspoon is ~4 1/2 grams.  It is recommended to split the dose.   The first 1/2 dose should be added at the end of the lag stage, which is just before fermentation starts.  The second 1/2 of the dose should be added at 50% sugar depletion.

Do not double dose or add in addition to DAP. 

Go-Ferm (Lalvin) is a micronutrient for the yeast re-hydration process.  It is not a nutrient to put in the juice. 

Directions for Re-hydration of the yeast with Go-Ferm: 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 and allow to cool to 104 degrees F (40degrees C).  Now sprinkle the yeast on top of the water-GoFerm mixture.  Let stand for 10-15 minutes without stirring and 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 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 after combining with an equal amount of must or juice. 

Our juices and some grapes have been refrigerated.  Let them come up to room temperature before inoculation.