ArticleFeeding Your Yeast & Elderberries: Wine WizardWritten by Alison CroweDear Wine Wizard, I am planning to brew my first mead this weekend. I will be using a recipe that calls for “yeast extract,” which I take to be the same as products I’ve seen called “yeast hulls” and “yeast nutrient.” Are they all the same? Also, how worried should I be about my champagne yeast taking off in honey? I asked my buddy what he thought; he suggested a good shaking for aeration. If I do that and it doesn’t take off, can I add nutrients a few days later without fear of contamination? Bryce EddingsCape Girardeau, Missouri Wine Wizard replies: Have no fear of the Champagne yeast failing to take off in your honey. As long as you dilute the honey accordingly, you’ll have a sugar solution that the yeast should happily ferment to dryness (in other words, minimum residual sugar) — or to whatever point at which you want to arrest fermentation with cold temperatures or sulfite additions. It ‘s always a good idea to add yeast extract, nutrient or hulls to a honey fermentation because honeyAlready a member? Log InYou'll Also Like Article MEMBERS ONLY Reconditioning Corks & Bottle Film I’m glad you sent this question, though, because it brings up an important rule of the world of corks: corks must have a certain amount of moisture and “give” in order to work to keep the wine in and air (mostly) out. Article MEMBERS ONLY Yeast-free wine and quality control: Wine Wizard The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle.