Fruit bomb melomel, & how to know how much sugar has been depleted?

[farmdog]

Hi all, first post here. I made my first mead a few days ago, a fruit bomb melomel inspired by Curt Stock. Here's the make procedure I wrote up and followed:

• 21 lbs (9.5 kg) | My own Wildflower Honey
• 12 lbs (5.4 kg) | Triple Berry Mix (Blackberries/Raspberries/Blueberries)
• 6 lbs (2.7) | Strawberries
• 96 oz (2.72 kg) | Black Currant Juice
• 2.3 gal (8.7 L) | Water
• 3 tsp Yeast Energizer/Nutrient Blend (1tsp Fermaid-K and 2tsp DAP for 5-gallon batch)
• 10 g (0.35 oz) | Lalvin Narbonne Yeast (71B-1122
  

Procedure

• Sanitized all equipment.
• Mash the bagged fruit with my hands in drain bag.
• Used enough honey (2 gallons) and water to get a total volume of 4.5 gallons (excluding fruit).
• Put all the fruit into fermenting pail. Temp of mead must should was 75°F.
• Used a degasser to mix the must and completely dissolve the honey.
• After the honey dissolved, stirred vigorously for a few minutes to aerate the must.
• Prepared yeast by re-hydrating with Go-Ferm
• Introduced must into jar with the yeast/go-ferm and got it kicking after 15 mins or so.
• Pitched the yeast
• Added the first SNA and mix well.
• Used a hydrometer to take OG. OG was 1.120
• Fermentation began in 6 hours, so I continued the SNA schedule below.

My question relates to the Staggered Nutrient Addition schedule. Here's what I've done so far:

• Added ¾ teaspoon yeast energizer/nutrient mix immediately after pitching yeast.
  
• Added ¾ teaspoon yeast energizer/nutrient mix 24 hours after fermentation began.
  
• Added ¾ teaspoon yeast energizer/nutrient mix 48 hours after fermentation began.

Now, I'm supposed to add the final ¾ teaspoon yeast energizer/nutrient mix after 30% of the sugar has been depleted. How do I calculate when that will be?

Sorry for the naive question...just trying to figure it out.

 

[wildmazer]

30% depleted would mean 70% left. 120 x 0.7 = 84, so the reading should be 1.084

 

[farmdog]

Got it...thanks so much!