​​​​​The TOSNA Effect
A Tailored Organic SNA, or TOSNA, supersedes the standard cookie cutter nutrient regimen that most mead makers have learned to follow in their mead making ventures.


One size does not fit all. Underfeeding your mead will undoubtedly cause many of the issues experienced by most amateur mead makers, such as stuck fermentations, severe drop in pH, and an increase in sulfur and fusel alcohol production.


TOSNA uses only Fermaid-O because of its organic form of nitrogen which the yeast is easily able to metabolize throughout the entire fermentation process, unlike the inorganic form of nitrogen provided by the use of DAP and Fermaid-K.

Meet the Meadmaker

Let's Start Over

right

made

- 14% alcohol fermentation in under two weeks

- steady clean fermentation without spikes

- no risk of stuck fermentation


- superb pH buffering


- easier to maintain lower fermentation temperature


- less sulfur production during fermentation


- prolonged yeast activity

Owner of Melovino Meadery, Sergio Moutela, has become a notable award-winning mead maker who's products have wowed even the most discerning and educated of palettes.


His mead has been served at the James Beard House in NYC and has won multiple Gold medals in some of the biggest mead competitions in the world, amateur and professional. He now owns and operates one of the fastest growing meaderies in the country.

If we step away from the status quo we can reevaluate the reasons behind why we do things and how things work. The cookie-cutter SNA approach doesn't cut it for every recipe, but TOSNA is tailored to each and every style of mead recipe.


Whether you are fermenting short meads (low abv) or upwards of 16%, the TOSNA regimen ensures your yeast are fed properly to handle whatever you throw at them.