Yuletide Blessings & Blaand Batch Update: Mastering Nutrient Feeding for Optimal Mead Fermentation
Proper nutrient feeding and creating an ideal environment for yeast growth are critical for a successful mead fermentation. For these two unique batches, Yuletide Blessings and Blaand, I experimented with a slightly modified version of staggered nutrient feeding (SNF). While I've previously discussed the benefits of TOSNA (Tailored Organic Staggered Nutrient Addition) in detail, this post focuses on the adjustments I made and how they impacted these fermentations.
Yuletide Blessings Batch
Start Date: November 21, 2024
Original Gravity (OG): 1.108
5 gallon batch
Nutrient Schedule:
Day of Pitching:
2g Fermaid O
1g Fermaid K
1g DAP
(Mistake Alert: Accidentally added 1g of potassium metabisulfite. To counteract, I introduced 3.5g of yeast energizer, aerated thoroughly, and waited 24 hours before pitching the yeast.)
11/23/24:
2.5g Fermaid O
2g Fermaid K
1g DAP
11/24/24:
2g Fermaid O
2g Fermaid K
0.5g DAP
I aerated the must to degas before each nutrient addition, ensuring the yeast had sufficient oxygen to thrive during the early stages of fermentation. This step is essential but should only be done during the first week of fermentation to avoid oxidizing your mead.
Current Status (11/29/24):
Gravity: 1.020
ABV: 11.55% and still fermenting.
Despite the potassium metabisulfite mistake, the yeast has thrived in this nutrient-rich environment. This error turned into a learning moment, proving that a well-managed fermentation can still yield excellent results. I’m confident this batch will produce a clean and flavorful mead.
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Blaand Batch:
Start Date: November 23, 2024
Original Gravity (OG): 1.112
6 gallon batch
Nutrient Schedule:
11/23/24 (Pitching Day):
2g Fermaid O
11/25/24:
2.5g Fermaid O
2.5g Fermaid K
1.2g DAP
11/27/24:
2g Fermaid O
2.5g Fermaid K
1.2g DAP
The Blaand batch required additional preparation compared to traditional meads. It involved heating milk, curdling it with lemon juice, straining it several times, and then blending it with honey before taking my gravity readings. While more labor-intensive, the fermentation has been smooth so far.
Current Status (11/29/24):
Gravity: 1.018
ABV: 12.34%
The Blaand is progressing wonderfully. Although fermenting alcohol often has a distinct smell, there are no off-odors, and the fermentation appears healthy and vigorous.
Final Thoughts:
Both batches are showing strong, consistent progress, with no signs of stress or stuck fermentation. If fermentation completes next week, my next steps will include:
1. Stabilizing with potassium sorbate and potassium metabisulfite.
2. Backsweetening to taste.
3. Adding clearing agents for clarity.
4. Aging the meads until they are ready to bottle and enjoy next year.
This update highlights how proper nutrient feeding, careful aeration, and monitoring can lead to a thriving fermentation, even when mistakes occur. By adapting and maintaining a good environment for the yeast, you can ensure your mead reaches its full potential. Look out for more updates, and feel free to ask questions or share your own brewing experiences!
