8 replies to this topic

[StankDelicious]

Has anyone heard of or tried the TOSNA method using Fermaid-O?

 

https://www.meadmaderight.com/

[realbeerguy]

Been using it since Sergio posted it.   Works well for me.  Look at the revised numbers if making a melomel.

[neddles]

Been using it since Sergio posted it. Works well for me. Look at the revised numbers if making a melomel.

I didnt see anything melomel specific under the TOSNA 2.0 link or calculators. What am I missing?

[StankDelicious]

I didnt see anything melomel specific under the TOSNA 2.0 link or calculators. What am I missing?

It said if you're using any fuit/juice additions, use 1/2 of the amount of Fermaid-O.

 

 

The above mentioned TOSNA nutrient calculations are intended for use in traditional mead recipes. When fermenting with fruit and/or fruit juice, the amount of Fermaid-O can be cut by half.​

 

There is a 2.0 calculator on https://www.meadmakr.com/tosna-2-0/

[neddles]

It said if you're using any fuit/juice additions, use 1/2 of the amount of Fermaid-O.

 

 

There is a 2.0 calculator on https://www.meadmakr.com/tosna-2-0/

Missed it thanks.

 

That calculator is nice. 

[StankDelicious]

I'm thinking about making Hightest's Blue Braggot and a traditional using TOSNA. Wish me luck. I just gotta lay my hands on 5# of blueberries.

[realbeerguy]

I should have blueberries sometime around mid-May here, so mid-June for you?

[StankDelicious]

I should have blueberries sometime around mid-May here, so mid-June for you?

 

That sounds about right. Traditional gets the first shot.

[armagh]

Having some doubts about the caveat to halve the amount of Fermaid O if making mead with fruit juices.  TOSNA advocates no nutrient additions for 24 hours after yeast pitch.  Followed that advice with a recent batch of cyser and that sucker was outgassing SO2 like a champ, something he claims does not happen using TOSNA.  Next batch I plan to fall back on the late Clayton Cone's advice to add nutrient at yeast pitch, add at the recommended levels for a traditional mead, and add based on refractometer readings instead of 24, and 48 hours.  Will keep the last addition at 1/3 sugar depletion.