TiOSNA (Tailored InOrganic SNA)
*This is not the original TOSNA
This is an alternative for those who either still feel more comfortable with using inorganic form of nitrogen such as Fermaid-K, or that are unable to source Fermaid-O. I still do not recommend the use of DAP, so the following is my TiOSNA using all Fermaid-K.
All online TOSNA calculators out there will need to be updated to reflect TiOSNA and TOSNA 2.0
Here is the calculation to determine the total amount of Fermaid-K to use:
Initial Sugar (g/L) x N requirement factor x batch size (gals) / 100 (ppm) = Total Fermaid-K (grams)
Initial Sugar (g/L)
Brix x 10 = Sugar (g/L)
*1° Brix ≈ 10 g/L sugar
Nitrogen(N) Requirement Factor
For Low N requiring strains, Sugar (g/L) x 0.75 = YAN requirement
For Medium N requiring strains, Sugar (g/L) x 0.90 = YAN requirement
For High N requiring strains, Sugar (g/L) x 1.25 = YAN requirement
*Sugar (g/L) = Brix x 10
*Factors sourced from Scott Labs fermentation handbook 2016
Common yeasts w/ Low N needs, 71B, DV10 , D47, EC1118
Common yeasts w/ Medium N needs, D21, D254, D80, V1116
Common yeasts w/ High Nitrogen needs, CY3079, RC212
*Information on additional yeast strains can be found on Lallemand's website.
100 (ppm) using Fermaid-K
1g/gal of Fermaid-K = 100ppm (or mg) of N/L
*It is recommended to invest in a good grams scale
Nutrient Addition Schedule
Once you get your total Fermaid-K to be used based on the TiOSNA formula above, you can divide the total by 4 to get the grams of each individual nutrient addition you will be adding, as follows:
- The first nutrient addition happens 24-hours after yeast pitch.
- Then at the 48 & 72 hour marks after yeast pitch.
- Final nutrient addition is on Day 7 after yeast pitch, or when fermentation has reached its 1/3 sugar break, whichever comes first.
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 the percentage of fruit sugars present during fermentation.
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