Yeast nutrient....very important post!

Personally this part of the winemaking process can be a little confusing.  But it is a very important one, because if you don't feed your yeast, you could end up with H2S issues (rotten egg smell), and if bad enough could cause you to lose that year's wine.  You've never seen a grown man cry as you will when he pours out 5 gals of wine because it's past the point of saving.  So use yeast nutrient.  I use GoFerm to rehydrate the yeast, and then Fermaid K along the way.  Since everyone has an opinion on this subject, I'll give you the instructions straight from the mfg's website (compliments Lallemand):

For optimal results, 2.5 grams of the Fermaid K should be suspended in the 20 liters of must just after adding your yeast culture to the must, then add the balance of 2.5 grams of Fermaid K anytime between 1/3 and 1/2 way through the fermentation.


There you have it.