[Jan Nilsson]

But what can you do about the soapy taste in your wine right now? Try adding yeast hulls, AKA yeast ghosts, or freeze-dried dead yeast cells. They are inexpensive, easy to find at most winemaking supplier’s stores almost indefinitely and are a great tool to have in your cellar. They can be used as a source of micronutrients for fermentation, can actually absorb toxins produced by yeast if you have a stuck fermentation happening, and can absorb fatty acids in wine. According to one study, just by adding 1 g/L yeast hulls to a fermentation or wine you can soak up about 50% of the decanoic acid in your wine. Yeast hulls also add micronutrients and survival factors to a fermentation. I add them at around 1-2 g/L at the first sign of a sluggish fermentation.