In other articles, I’ve noted how nitrogen is one of the key compounds yeast need to turn apple juice into hard cider. It’s essential for protein synthesis and protein is needed to transport sugar into the yeast cell. Sugar creates the energy, ATP, needed for cell function and reproduction or what we prefer to call … Continue reading How Nitrogen Impacts Cider Fermentation →

Many books and articles that you read on fermenting wine talk about how you need to add nutrients and specifically nitrogen to ensure a healthy ferment. While lack of other nutrients can slow or stop fermentation prematurely, nitrogen is considered the number one cause for wine fermentation to slow or stop. This is because nitrogen … Continue reading Cider Nutrients: The Need for Nitrogen (YAN) →