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wolf_tracker
01-27-2008, 05:15 PM
:wave:

Was wondering.

There is a 1/3 sugar break
There is a 2/3 sugar break.

Now what happens if you add more sugar, say maple syrup at the 2/3 sugar break.

It would almost seem to me that you would need to feed the yeasties one more time.

Any thoughts or comments about a third feeding.

Just wondering.

:cheers:

wolf

liff
01-28-2008, 12:36 AM
I think the 1/3 rd and 2/3rd breaks are in reference to the 'expected sugar consumption breaks' as opposed to the 'total sugar added breaks'.

In the Polish meads that Sandman and I recently did, only about half the sugar that was added was fermented. So I never made it to the 2/3rd break at all? Nah. 2/3rds the way done with fermentation is where it is at.

As far as a 3 feeding addition (1/3 => 2/3 => and second 2/3), just because it isn't used commonly doesn't mean it is a bad idea. Someone had to think of the idea of SNA in the first place.

Keep in mind though that you don't want to add too much so you can taste the nutrient and there is federal limits on some vitamins I have read in the Scott Labs Fermentation Handbook.

And now my 2 cents: I have read that there is a point where adding moore nutrients past a certain undesignated alcohol % level and the yeast will not incorporate any of the nutrient. I would vote against a thrid feeding.

akueck
01-28-2008, 12:48 AM
Past the 2/3 point, there shouldn't be much in the way of population growth, so the yeast should be set as far as nutrients go. "Should" of course might not end up being the case, so you'll have to decide for yourself based on how things are going.