Yup, that's the one KC.......
it gives good info about the needs when it comes to traditionals. I'd guess there might be some reduction in requirement if you're making a batch with fruit, especially if you add whole (chopped etc, not just the juice part) fruit.
What a discussion!
But, what is the consensus on the amount of Fermaid O to use in a 5 Gallon batch of traditional mead?
This is what I'd really like to avoid by figuring out how much DAP will be assimilated, so none will be left behind. Otherwise, this guy is just going to stick with an all Fermaid-O regime.I have suspected that it would for quite some time, but I have never researched it or tested it out. If I ever wound up with a heavily DAP'ed batch that had some metallic bitterness, I'd try treating it with Bentonite to see if it helped.
I'm still going with www.meadmaderight.com.What a discussion!
But, what is the consensus on the amount of Fermaid O to use in a 5 Gallon batch of traditional mead?
Agreed!Can Vickie make this a sticky?? Already one of the greatest threads
Let me reiterate my concern. I'm not saying TOSNA doesn't work. What's more, I love Fermaid O.I'm finding this odd...
There was a consensus that Tosna works
Medsen said we don't have proof from studies
We showed studies but they were not adequate. although practices have been created on this site with much less proof,...
Now maybe we should reach a consensus through shared experience.
A similar analogy I suspect is very close to this idea, and if true helps me accept better that organic nutrient is more efficient than synthetic:
Salt
Salt, in it's natural form (i.e., mined from the ground, previously sea salt, formed into huge layers beneath the earth during the flood) is rich with complex mineral content. Anywhere from 72 to 84 trace minerals, comprising up to 20% or more of it's mass. All of these minerals are needed in trace quantities by the body. However, in our greed, we have taken this salt in its natural form, stripped it of these beneficial minerals (because they are far more valuable when sold separately) and we sprinkle the resultant, highly toxic sodium chloride on our food. The results: too many health problems to mention, probably the most common of which is high blood pressure.
However! Salt in it's natural form, including all those trace minerals, gives your body the proper tools to utilize, process, and eliminate excess sodium chloride! So it's no longer toxic, it's beneficial! It's even been clinically shown that natural salt (Celtic sea salt / Himalayan, etc) have reduced blood pressure in people told by their doctors to NEVER add salt to food!
So perhaps, trusting in the marvellous design of yeast, we might find that organic nutrients somehow (beyond our understanding, perhaps) simply provides yeast with all of the tools to make far more use of the measurable YAN in Fermaid-O than larger amounts of synthetic YAN.
Just food for thought, so to speak.
2015 Scott Labs Handbook page 33. There is an article under Nutrient Notes and Strategy for the High-Medium-Low strain conundrum.