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Shelf life of yeast nutrient?
Hope everyone has had a good holiday season.
I hope to start the new year off right by brewing a new batch of wine. About 8-9 months ago I made some mead, and I still have a bottle of yeast nutrient I purchased then at a local home brew store. Since then it has just been sitting in box with other brewing supplies in a spare bedroom on the second floor of my house. I was just wondering if the nutrient would still be "potent" at this point. Summer time temperatures in the room where it was stored probably reach 80 degrees plus, if that matters.
Thanks in advance for all answers.
One year if kept relatively cool. Not sure about 80 F.
I had no idea that Di-Ammonium phosphate diminished over time.
If you have another pouch of yeast, you can add it in at 180°F + to use as food also.
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