the book I have states a lot of wine and mead makers have something against urea, in the yeast nutrient, but doesn't state what. Is it a flavor problem, or what? I read it wasn't safe to use in wine making? why do they sell it? didn't find much else on it in a short search
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urea?
- Thread starter kipgunter
- Start date
Urea works well as a nutrient. If you use urea in reasonable amounts, it is probably just as good as DAP. However excess amounts may lead to higher levels of ethyl carbamate, a potential carcinogen. A good summary discussing ethyl carbamate in wines can be seen HERE. While the carcinogenic potential of ethyl carbamate might be overblown (as many potential carcinogens are), I don't see any particular advantage to using urea when so many other good nutrients are available.
I was going to bring up that urea is derived from animal urine. I read it in a BYO article a while back. Technically not vegan! 
I know it is a component of LD Carlson's Yeast Nutrient, which is sometimes all that is sold for DAP in smaller homebrew shops.
I know it is a component of LD Carlson's Yeast Nutrient, which is sometimes all that is sold for DAP in smaller homebrew shops.
Uh oh, this thread is taking a one way tract to nowhere.
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Oh No, We're headed to Urinetown!
Lol
I didn't think this would such a pee-culiar question, but your right, the basic fact is somewhat unpalatable thought. The advice was 'it all works fine, no problem,' then looked into it it, I didn't like what I found.
Anyhow, I switched to another LD Carlson product that has DAP, hauls, V-B complex, and Mg-sulphate.
Would like to avoid sulphates, are there any suggestions?
I would greatly appee-ciate it!
I didn't think this would such a pee-culiar question, but your right, the basic fact is somewhat unpalatable thought. The advice was 'it all works fine, no problem,' then looked into it it, I didn't like what I found.
Anyhow, I switched to another LD Carlson product that has DAP, hauls, V-B complex, and Mg-sulphate.
Would like to avoid sulphates, are there any suggestions?
I would greatly appee-ciate it!
Well, number 1, are you worried about the dreaded "sulfites" or are you worried about sulfates which are different? Mg sulfate (basically Epsom salts) is very good to promote yeast growth, and there is some evidence that higher levels of sulfate in water may have a beneficial effect on the final product. This is different from the sulfites which are used to prevent spoilage organisms and which are mistakenly blamed for headaches.
sulfa in general
I have been in tolerant of a lot of commercial wine because of the sulfite preservative, any sulfa based compound has ill effects on me, was hoping to reduce this problem, a sulphate, should not do it, that is in lunch meat, canned meat, etc.
I have been in tolerant of a lot of commercial wine because of the sulfite preservative, any sulfa based compound has ill effects on me, was hoping to reduce this problem, a sulphate, should not do it, that is in lunch meat, canned meat, etc.
Most intolerance to wine attributed to sulfites is not in fact due to sulfites, but more likely due to oak derivatives and biogenic amines (especially from malolactic fermentation). If drinking wine gives you asthma attacks, that is more consistent with sulfite allergies. If you tolerate dried fruits with sulfite, then it certainly isn't the sulfite.
Sulfa drugs and sulfite are are not related when it comes to allergy.
Sulfa drugs and sulfite are are not related when it comes to allergy.
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