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The results are in the what's your favorite yeast thread.

I'm running trials of TOSNA now with M5. I'm also trying it on Hornindal, because even though Omega Hornindal is a liquid yeast, I dried out the Hornindal yeast cake a while ago, and just today I tried re-animating it. Yup, it sprang back to life pronto. So, with Hornindal dry yeast, I figure...

According to this: https://www.vawa.net/YANTable.pdf GoFerm is, gram for gram, a little more than half the YAN that Fermaid-O is. If you're pitching yeast at 2g/gallon or less, then yes, it may not be much, although it's not nothing. On the other hand, if you were to pitch an entire 10g...

For instance, no matter how much GoFerm gets added, the TOSNA 3.0 calculator always recommends the same amount of Fermaid-O be added.

I forgot to account for the YAN in GoFerm, which can be significant relative to the Fermaid-O. Apparently there are some calculator biases that may need to be corrected for: https://experimeads.com/2017/10/24/g-ferm-yan-and-mineral-protocols/

TOSNA 2 and TOSNA 3 appear to use the same formulas. Here's the formula from TOSNA 3: Here is the formula for calculating your own customized nutrient regimen for any batch you make using Fermaid-O: ((((Brix x 10) * N requirement factor for your yeast) / 50) * Batch size in gallons) = Total...

Right now I don't have the equipment to do anything other than the usual self-termination fermentation or a pasteurization. Never having tried pasteurization before, I just wanted to see how it would taste. The taste from slow pasteurization was disappointing, but the fast pasteurization...

I experimented a bit with slow pasteurizing. I say slow because it takes some time on the stove to bring a gallon of mead up to 160F. After doing that, I capped it and let it sit at room temperature to cool off. Unfortunately, it didn't clear, even after subsequently cold crashing it, so I...

Well, whatever the reason, whether it's that the Scott Labs 40ppm N per liter per gram of Fermaid-O is too low, or whether TOSNA is a key for somehow unlocking much greater efficiency, it appears that TOSNA gives a more than 7x reduction in Fermaid-O over what I'd get from the "old" ways of...

Thanks! I see my error now.

There seems to be a lot of controversy surrounding that: http://www.gotmead.com/forum/showthread.php/25288-I-think-common-practice-is-over-feeding-our-little-ones!

Is TOSNA 3.0 radically different from tosna 2.0? I couldn't find the formulas used by Tosna 3.0, but I did find it for TOSNA 2.0. Here is what the TOSNA 2.0 formula is: Here is the calculation to determine the total amount of Fermaid-O to use: Initial Sugar (g/L) x N requirement factor x...

Wait. After four feedings, wouldn't 12 grams of Fermaid-O in 3 gallons be approx 40 ppm YAN? That's far short of the 250-300ppm YAN that's supposedly required, isn't it? https://www.homebrewersassociation.org/attachments/0000/1256/NDzym05_MasterMead.pdf

Perhaps TOSNA assumes a maximum pitch rate of 2g dry yeast per gallon, or thereabouts? The above batch had 3x that pitch rate, which is perhaps why it went too quickly for TOSNA. Yesterday I started a second batch with a 2g pitch rate of the same yeast (though OG is 1.108 instead of 1.105)...

Thanks! Your link includes a link to: https://docs.google.com/document/d/11pW-dC91OupCYKX-zld73ckg9ximXwxbmpLFOqv6JEk/edit which has some useful tips on how to calculate the proper amount of Fermaid-O use. It turns out quite a lot of Fermaid-O is needed to make a mead!

1 gram Fermaid-O in one liter yields 40ppm YAN. Proof: On page 37 of the 2018 Scott Labs Fermentation handbook: 10mgN/L results from dosing 25 grams of Fermaid-O in 1hL. QED

Is version 3.0 a lot more effective than version 2.0? https://www.bugasalt.com/products/bug-a-salt-3-0-black-fly-edition

To maintain efficacy, each day I have to change out the solution and use fresh vinegar.

Thanks for doing all this work and for sharing your results! Your conclusions will save us the cost of having to buy barrels. Also, unlike a barrel, which degrade with each use, I imagine it be highly repeatable, since fresh xoakers can be used each time.

It turns out that TOSNA is apparently timed for slow fermentations. I attempted it with a small batch using M05 yeast, but at the rate it was fermenting I had to change the TOSNA protocol a tiny bit to make adding the Fermaid-O at 1.100, 1.090, 1.080, and 1.070 SG's. That was with an OG of...