Fermaid-O YAN ppm?

[FunkyMunk]

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 packet of dry yeast into 1 gallon of must, then the matching amount of GoFerm would be 12.5g, which is a not insignificant mount of YAN.

I have no idea whether the above table of YAN values is accurate, or even a reasonable approximation. I haven't yet attempted to confirm it.

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On a different topic, meadmaderight says it uses this formula for TOSNA:
((((Brix x 10) * N requirement factor for your yeast) / 50) * Batch size in gallons) = Total grams of Fermaid-O needed

*Nitrogen requirement factors are: Low = 0.75, Medium = 0.90, High = 1.25
https://www.meadmaderight.com/nutrient-additions.html

However, plugging in some example numbers, it becomes apparent that the TOSNA 3.0 calculator must be using a different formula: the TOSNA 3.0 calculator output doesn't match the formula output. Nonetheless, the formula's output does match the output of the batchbuilder calculator: https://www.meadmakr.com/batch-buildr/ Because the formula is the same as what the TOSNA 2.0 formula was, it's clear that the TOSNA 3.0 formula is different and has not yet been posted--at least not on the public portion of the meadmaderight website. The TOSNA 3.0 calculator calls for the use of more Fermaid-O than a TOSNA 2.0 calculator would have.

Also from Sergio via the Facebook group:

"I didn't have anything to do with any of the TOSNA calculators on MeadMakr or GotMead, so I'm not sure how they calculated pitch rate.

The pitch rates on the official TOSNA 3.0 calculator are the ones I have always used, in line with what is recommend by Scott Labs, based on starting sugar content."

"None of the N factors were changed. The new version simply further “tailors” everything to the recipe."

So I'm guessing whatever inconsistencies are showing up between the two versions are due to those other websites and not differences between TOSNA 2.0 and 3.0.

I'm looking forward to your results comparing different amounts of Fermaid O. Although, based on my own and others' success using TOSNA, I predict that your batch using higher levels of F-O will have increased flavors associated with excess nutrient additions. Still, I applaud your efforts in exploring this for yourself; worst case, you will learn what too much F-O tastes like!

 

[NeverDie]

Very cool.
You'll be making consistently amazing mead in no time...
Cheers

LOL. I hope you're right. I do feel as though I'm at least getting closer to the truth on how to do it. That companies like Dansk Mjod seem able to make great mead consistently gives me optimism that it should be possible.

In contrast, the local brew, called Viking Mead, seems to be all over the map on their consistency. Every time I buy it, it tastes different than any of the previous times.

 

[RPh_Guy]

the local brew, called Viking Mead, seems to be all over the map on their consistency.

Maybe they wild ferment? The name has the implication.