I’m looking for more information on how TOSNA was developed, or more specifically, the science behind the recommended 1g per gallon yeast quantity that is recommended. I’ve searched the web and several mead sites, but haven’t found anything describing how they arrived at the recommended rate.
I typically override the recommendation and go with 2-3g/gal with pretty good results but my meads typically blow right past the 1/3 break addition. I decided to back off and go with the recommended addition for a bochet cyser (1.096 OG) that I started last night, but I’m not seeing any activity yet and am concerned I may get some unwanted results from pitching too small of a yeast starter. (Maybe this is normal for the lower addition)
Can someone point me to a source for this info?
Many thanks in advance!
I typically override the recommendation and go with 2-3g/gal with pretty good results but my meads typically blow right past the 1/3 break addition. I decided to back off and go with the recommended addition for a bochet cyser (1.096 OG) that I started last night, but I’m not seeing any activity yet and am concerned I may get some unwanted results from pitching too small of a yeast starter. (Maybe this is normal for the lower addition)
Can someone point me to a source for this info?
Many thanks in advance!
