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, meaning, meads that you are fermenting honey without fruit. When fermenting with fruit and/or fruit juice, the amount of Fermaid-K can be cut by half.
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