I was making a mead about a week ago, and at about 1/3 sugar break, I was supposed to add 24g of dap. I was a bit in a hurry and accidentally added 24g of monosodium glutamate(flavour enhancer).
I figured what the h*** and decided to just let ferment and see how it went. I have done a bit of research afterwards, and the addition of glutmate seems not to be an issue. A couple of studies show complete absorbtion and metabolization of glutamate and other amino acids by yeast, even in one of them showing increased yeast viability and ethanol production(utilizing amino nitrogen as nutrient, and carbon skeleton for protein synthesis).
I am, on the other hand, mostly worried about the free sodium addition resulting in a sodium addition of about 0.3g/liter or 14 mmol/l (equivalent to 0,76g table salt/liter-3 teaspoons table salt in a 6 gallon batch minus the chloride).
Do you think this will significantly impact the mead, or will the yeast(now an insane thick layer of 8cm in the bottom of the carboy) absorb excess sodium somehow? And finally, is there anything to be done about it?