https://beersmith.com/blog/2020/12/29/s ... ersmith-3/
A key part of modern mead making techniques is the staggered addition of mead nutrients. Prior to the adoption of staggered nutrients, mead making was a very slow process, as it sometimes took up to a year for raw honey and water to fully ferment due to lack of nitrogen and other key nutrients.... ....The modern technique involves adding typically 4 nutrient additions at key points during early fermentation to provide the nutrients needed for a rapid and complete fermentation. Typically these are added at 24 hours, 48 hours, 72 hours and then at either the 7 day mark or 1/3 sugar break (when 1/3 of the sugars have been fermented).
https://www.jscimedcentral.com/FoodProc ... 3-1022.pdf
https://www.meadmaderight.com/tosna-calculator
Has anyone tried nutrition schedules with their ferments?
Does this outperform in distilled spirits?
Is it smoother?
I was looking at Lallemand's Yeast Life-O and trying it out with a sugar wash for a neutral.
https://www.lallemandbrewing.com/en/can ... astlife-o/
I have a pound of Red Star DADY (made in Mexico) but was planning on making a Yeast Starter over 2 days in 2 - 2000ml flasks with Light Dry Malt Extract, a seed warming mat, and a stir bar.
Pitching to a 36 Gallon batch in a 50 gal food-grade barrel.
Modified "Wineos" recipe ( pitching starter rather than over pitching dry ).
My sense of things tells me that if I reduce the temps to 23-25 rather and 28 Celsius and schedule the nutrients that I can reduce the off esters produced during the ferment by having an orderly growth rate rather than just trying to create a cannabilistic yeast orgy.
This may be the stupidest thing I have ever posted but the Mead Makers seem to have some strong opinions on modern yeast fermentation
