Labo VinCorrecting the nutritive salts
Some juices contain enough nutrients for the yeasts, others not. The table below shows, for some fruits, the advised amounts to be added in the juice:
- added water, 1.5 g/L;
- pomegranate, apple, tree sap, 0.8 g/L;
- pineapple, mango, watermelon, pear, quince, medlar, juices not mentioned in this table, 0.5 g/L;
- wine to be refermented in bottle (sparkling wine), 0.4 g/L;
- blueberry, grapefruit, papaya, melon, peach, apricot, rhubarb, 0.2 g/L;
- black currant, elderberries, cherries, raspberries, blackberries, strawberries, gooseberries, grape, citrus, banana, 0 g/L.
The nutritive salts must be dissolved in a little juice or water before adding to the whole. This addition can modify the acidity. Add the salts before correcting for the acidity.