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  1. #41
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    The stabilizer I have seen is usually calcium sorbate or unlabeled, and same for the carbonate.... either calcium, sodium or unlabeled.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  2. #42
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    The stuff i got yesterday at Brouwmarkt is their blend of potassium sorbate, lemon acid, and potassium metabisulfite. I tried it on my speculaas batch. Will see how it works out

    Sent from Arthur Dent's towel smothering a volume of Vogon poetry, some of which just leaked out.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  3. #43

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    I donīt know how it goes there but here, some things I can get them in chemists.

  4. #44
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    If this actually does a good job of stabilizing, it might even be more convenient than individual sorbate and sulfite. Will see how it goes.

    Sent from Arthur Dent's towel smothering a volume of Vogon poetry, some of which just leaked out.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  5. #45
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    Default Vinovinti ??

    How's this for a catalog of stuff? (Scroll down for the wine additives section)

    http://www.ldcarlson.com/public%20ca...apter%2007.htm

    A carbonic acid extractor? That removes carbon dioxide and adds years of smoothness in seconds? What is that?
    http://www.ldcarlson.com/

    http://www.amazon.com/gp/product/B00...elpful.Reviews
    Last edited by GntlKnigt1; 02-13-2014 at 12:17 PM.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  6. #46

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    So while I wait for fermaid to be available in Europe, I suppose I'll use my Tronozymol and Youngs Nutrient. Can anyone help me plan out how to stagger nutrients with these two things? I plan to make a 5gal batch of medium-sweet traditional mead with my orange honey. I'll use 6.25kg of honey and Lalvin 71b-1122. I'm not sure what gravity that will give me.

    I should boil the water and let it cool first, right? And drop a campden tablet in it?

  7. #47
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    Pasteurizing by boiling and sterilizing by campden rather duplicates, but doesn't hurt. Since I don't know the formulations on those nutrients, I won't comment other than to advise to follow manufacturers instructions.

    Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  8. #48

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    The youngs stuff says 1tsp per gallon.

    Tonozymol says 1-2 tsp per 4.5l for dry wine. 2-3 for sweet wine. 4-5 for strong wine.

    I'm wondering how I should stagger these two things?

  9. #49
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    Why do you want to SNA it? What are you making?

    Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  10. #50

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    Quote Originally Posted by GntlKnigt1 View Post
    Why do you want to SNA it? What are you making?
    http://wine.lallemandyeast.com/artic...mead-nutrients

    5 gal of traditional medium sweet mead with 6.25kg of orange honey.

  11. #51
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    Ahh yes... I am aware of the cell wall thing, but find it easier and just as successful to front end load the nutrients and let the yeasties have a field day. The exception to my general rule is when doing a high SG must, wnen I will do an SNA. Otherwise, I find it is too easy to miss adding the appropriate amount at the appropriate time and run the risk of starving the yeast, with the resultant complications and odors.

    In short, I have never had a problem front loading the nutrients. But, I usually say, follow manufacturers instruction, but you raise an interesting point. The yeast manufacturer and the nutrient instructions are not consistent. An interesting dilemma.
    Last edited by GntlKnigt1; 02-14-2014 at 04:03 AM.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  12. #52

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    I emailed the tronozymol guys and was surprised to get a reply from someone with the last name Ritchie. His signature read that he was something like the 'product developer'... But sadly he rejected my request for information. I then asked if I could at least know about the yan, but I never got a reply. I suppose that its possible that their manufacturing process isn't consistent enough to guarantee a consistent product...

  13. #53
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    Wow! Am surprised at that. Seems to imply that it was a conscious decision not to publish the info rather than an oversight or neglect. Disappointing. Copy your comment to the Hive, Customer Service section.....

    Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  14. #54
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    well i didnt read the other 2 pages. Ive recently changed my practice from using DAP to Fermaid K. Had some side by side testing with a traditional fermented in a controlled situation using exactly everything the same except one used Fermaid K and the other DAP. To me it noticable better taste with Fermaid K.
    Stuff~

    Quote Originally Posted by fatbloke View Post
    If someone else doesn't think it's right, then ***k 'em. They can make their own.

  15. #55
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    Quote Originally Posted by McJeff View Post
    well i didnt read the other 2 pages. Ive recently changed my practice from using DAP to Fermaid K. Had some side by side testing with a traditional fermented in a controlled situation using exactly everything the same except one used Fermaid K and the other DAP. To me it noticable better taste with Fermaid K.
    Did you have a control, with no nutrients?
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  16. #56
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    Quote Originally Posted by GntlKnigt1 View Post
    Did you have a control, with no nutrients?
    No

    The tasting i did was at the Mead Conference at UC Davis.
    Stuff~

    Quote Originally Posted by fatbloke View Post
    If someone else doesn't think it's right, then ***k 'em. They can make their own.

  17. #57
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    Hmm....would be interesting to replicate that.....with a control this time.

    Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  18. #58
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    Quote Originally Posted by GntlKnigt1 View Post
    Hmm....would be interesting to replicate that.....with a control this time.

    Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

    No one had a clear answer, but speculated that the honey was nutrient poor and the Fermaid K filled in the holes better than just DAP.

    Either way for me the slight amount more ill pay for Fermaid K will def be worth it imo.
    Stuff~

    Quote Originally Posted by fatbloke View Post
    If someone else doesn't think it's right, then ***k 'em. They can make their own.

  19. #59
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    Quote Originally Posted by McJeff View Post
    well i didnt read the other 2 pages. Ive recently changed my practice from using DAP to Fermaid K. Had some side by side testing with a traditional fermented in a controlled situation using exactly everything the same except one used Fermaid K and the other DAP. To me it noticable better taste with Fermaid K.
    Which is basically why I consider those who like using a mix of FermaidK and DAP in the ratio of 1 FermaidK to 2 DAP on a fools errand.

    Having read Kens article, nitrogen is important, but equally, so are the non-nitrogen elements. So I like to do 2 parts FermaidK to 1 part DAP, that way it seem that there's enough non-nitrogen elements while the nitrogen is getting boosted some.
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  20. #60
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    And the Davis short course decided taste was better with no DAP

    Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

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