The recipe I have been using calls for 5tsp of yeast nutrient per 5 gallon batch, which actually ends up being about 6 or so when it's all said and done. I am concerned about using too much yeast nutrient, as all I had was the Wyeast nutrient that said it is for beer. Called up and was told to double it, when making wine. Does this sound right? Just don't want to end up with any H2S or bacterial issues later on down the road . . .