View Full Version : YAN levels

06-22-2011, 09:39 PM
How do you know what a good YAN level is? Are you always shooting for a certain YAN level when fermenting or is it based upon the yeast used?

How does that vary during fermentation and SNA? Once again, are you aiming for a specific YAN level during SNA? I use mostly D47 and 71B in straight traditionals if that helps.


06-23-2011, 02:06 AM
Part of the GotMead terms asks that you use the search function as much as possible. Although we are here to help, we do ask that members and guests use due diligence in researching the topic of mead, both on the main site and in the forums.

There are a number of posts and discussion threads out there on this topic