CAPYBARA Fermaid O bottle close-up for steady fermentations.
CAPYBARA Fermaid O label close-up highlighting organic nitrogen.
CAPYBARA Fermaid O dosing steps graphic showing 20 g/hL additions.

CAPYBARA Distributors Inc.

Fermaid O Yeast Nutrient - 8 oz (226.8 g) - Make Wine Cider Mead Kombucha At Home - Sold by CAPYBARA Distributors Inc.

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$35.87

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Why customers choose Nuvantry Pantry

Overview

Fermaid O Yeast Nutrient from CAPYBARA Distributors Inc is a compact 8 oz pack of all natural yeast derived components designed to support steady fermentations in home brewed wine, cider, mead and kombucha. The formula emphasizes organic nitrogen, essential vitamins, and minerals to help balance fermentation dynamics while avoiding inorganic inputs.

What you get

  • 1 pack (8 oz / 226.8 g) of Fermaid O Yeast Nutrient.
  • 100% natural yeast derived components rich in organic nitrogen and essential vitamins and minerals.
  • No inorganic nitrogen such as DAP and no UREA used in production.
  • Highest YAN content permitted by the OIV monograph for yeast autolysates.
  • Lipid content from rehydration products together with high quality YAN and micronutrients.
  • Manufactured by Lallemand Inc and repackaged in Canada by CAPYBARA Distributors Inc.

How to use

  • End of lag phase: add 20 g per hL.
  • Around 1/3 sugar depletion: add another 20 g per hL.

Why consider Fermaid O

This nutrient is designed to support fermentation dynamics by providing organic nitrogen, vitamins, and minerals. It avoids inorganic inputs and may help with balanced yeast nutrition. Consider it a tool to assist with fermentation management; outcomes depend on multiple factors.

About the brand

Manufactured by Lallemand Inc and repackaged in Canada by CAPYBARA Distributors Inc for home fermentation enthusiasts.

FAQ

Q: What is Fermaid O Yeast Nutrient used for?

A: Fermaid O provides organic nitrogen, vitamins, and minerals to support steady fermentation and balanced yeast nutrition in home-brewed beverages.

Q: How do I use Fermaid O in my fermentation?

A: Add 20 g per hL at the end of the lag phase and another 20 g per hL around 1/3 sugar depletion.

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