Yan Calculator

In Vintners Corner by Admin3 Comments

The YAN calculator is a quick and easy way to determine type, amount, and schedule of nutrient additions for your must, and was developed by Willem Wyngaards.

The latest version (Sept 2016) has nutrient additions based on the latest nutrient requirements from the Scott Labs 2016 Handbook. The calculator uses the starting Brix of your must, type of yeast planned, and existing YAN in your must, to calculate additional nutrients needed in order to maintain a healthy fermentation. If you do not know the YAN (yeast available nitrogen) of your juice then you will need to make a conservative guess. Read the article adding nitrogen to fermentations for more information on YAN in winemaking.

The calculator is an Excel file in xlsx format (Excel 2007 and later).

Download Must Calculator  (September 2016 version)

Change Log:
* August 2015 version (latest)— Additional calculators added for chaptalization (adding sugar to increase starting Brix) and amelioration (adding water to reduce Brix). Also includes estimators of volume of crush (reds) or juice (whites) when the product arrives in 6 gallon pails based on freeboard.
* April 2015 version— The yeast dropdown menu (which got dropped somehow) is back as it is required for YAN calculations dependent on yeast type.
* Sept 2016 version— New more expanded calculator from Willem. Has multiple pages for other aspects of winemaking.
* Sept 2016 version— Expanded version (above) was replaced with single page version as the expanded version was supplied by Willem by mistake.


  1. I wanted to tell you that I have used your calculator for three years, and it solved my very serious problem. Thanks for doing it.

  2. In cell C32, why do you multiply the brix by 25 and why do you subtract this from 325? I would have thought you would use a lookup table for the yan by the brix number.

    1. Hi Kristine,
      Here is the response to your question from the builder of the spreadsheet:

      I am pleased that you are drilling down into the spread sheet. I could have used a lookup function or the curve equation but the equation does the calculation for the table of Brix/YAN. Try out the various Brix numbers in the (Brix*25)-325 equation and the correct YAN values are the result. The lookup table as you must know just adds the multiplier for the various yeast strains. I had a reason to do it this way may years ago and I think I was playing around with how much YAN correction was warranted and this equation was the most simple way to do it. I had feed back at the time that the spread sheet was calling for a large amount of nutrient and I was having second doubts.

      Kind Regards
      Willem Wyngaards
      B.C. Guild of Wine Judges”

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