No need to use the same honey from member to member. Actually, showing a significant assimilation of proline in different honeys and yeasts would be a more valuable result. The important thing is that each person would have to submit at least 2 batches for testing using the same must: 1 using tosna, 1 using Fermaid KI could be inclined to participate. My initial question is this! Wouldn't we need to all participate with the same honey? Could water values contribute to a skewed understanding? If we were able to determine that proline contributes to a better end result can one purchase proline in a quantifiable amount?
Thanks Gntlknigt. Btw enjoyed hearing you talk on last night's (this morning's ) GotMead Live.Wow! Great work Stasis!
I would use the recommendations of Scott Handbook as they are the experts. "high" yan requirement means 1.25 versus .75 multiplier in TOSNA protocol.I thought only the amount of nitrogen required relative to each strain was shown. I.e 71b is a low requirement yeast while rc212 is a high requirement yeast therefore rc212 requires, for sake of argument, 2x more yan. As far as I know there is no confirmation that tosna or fermaid O should technically work so well. Have scottlabs finally upped their previous statement on how much yan fermaid O provides?
If you were in fact referring to this, then I have also provided a copy of that graph in these posts somewhere
Caduseus, the whole point of this thread is exploring why the chart you linked would seem to be overfeeding yeast. Tosna assumes Fermaid O is more efficient than the values stated in that chart
I have seen this argument in other posts about K vs. O.Still, that was not entirely my point. Or perhaps it is. Is there no perceptible difference from going totally fermaid k to totally fermaid O? I changed too much of my practices to be sure but I think fermaid O might be cleaner.
More towards my point:
Up until now the only use of tosna with a beer yeast I saw with detailed notes and by an experienced mazer was for the bomm by LOR and he claims he could not make fermaid O work for him. I am wondering if wine yeast has an ability to produce fusels in a good way which lager yeasts do not. 50% of aroma profiles in wine come from fusels. It is possible that tosna does not produce clean ferments, but rather mimics what happens in wine musts a bit better than dap and creates a fusel-y but tasty mead. Meanwhile lager yeasts would simply just create fusel-y mead which is bad. I am more concerned about 'overfeeding' fermaid O and amino acids for beer yeasts than wine yeasts because I want to get to the bottom of bomm yeast's semming quirkiness.
I don't know what letting yeasts run their natural course means.. I think mead making is just about as unnatural for yeast as it gets