Maximum dose of Fermaid K / Fermaid O

[Meadmaker_Knight]

Hello all,

I have a question regarding the maximum dosage of Fermaid O. The recipe is not important here, as I am still planning. Lallemand states that the maximum dosage of Fermaid O is 40 grams per hectoliter.

With all nutrient calculators, when I enter the amount of YAN that I need, it comes out much more nutrient addition than Lallemand indicates as the maximum dose.

Example: I need 266 mg YAN per liter. If I do the calculation with DAP, Fermaid K and Fermaid O, then the following result comes out with a 60 liter batch:

DAP 76.87 grams
Fermaid K 38.4 grams
Fermaid O 38.4 grams

This is 76.8 grams per hectoliter of Fermaid O and Fermaid K.

If I have understood the maximum dose correctly, I may only add 40 grams per hectoliter of Fermaid (O + K).

I see in many recipes that the maximum dose is drastically exceeded. Have I made a mistake in my thinking?

Thank you very much for your help!

 

[Squatchy]

what calulator are you using? What yeast strain are you using. Will the must have any fruit in ? Whats your starting gravity?

 

[darigoni]

TOSNA Calculator:

TOSNA CALCULATOR | Mead Made Right

www.meadmaderight.com

 

[Meadmaker_Knight]

It was really just a matter of principle for me.

But here is the recipe (or the procedure):

It becomes a mead from forest honey without additions of fruits or spices. Only oak chips are added for refinement.


Batch in liters: 60
Target final alcohol strength: 16% ABV.

Roughly calculated:
Water: 45.11 liters
Honey: about 23.31 kilograms (without sweetening)
Yeast: Lalvin QA23

Since the initial sugar content is too high for the yeast, I will divide the honey addition into several stages.
The initial starting value will be about 1.1 SG. Total (after last honey addition) will be 1.352 SG.
PH measurements of the batch are a matter of course. This is adjusted to at least 3.6, better 4.0.

The yeast is rehydrated with Goferm. Opti-White is added at the beginning of fermentation.
The batch is oxygenated (from the bottle) for the first four to five days.
DAP, Fermaid K+ and Fermaid O are to be used as yeast nutrients.
Nutrient additions (the total amount needed) are divided into four to six stages.

Once the alcohol level of 16% ABV is reached, strong sulfurization (up to 30 mg of free sulfurous acid) is applied,
waiting for the yeast to settle and then racking. Thereafter, the mead should be stored on the fine lees for two to
three months with weekly stirring. Subsequently, the mead is drawn off again and sweetened a few weeks or
months later. Intermediate controls (tasting, PH, acidity, mouthfeel) are carried out.

A small portion of the batch is used to test the addition of the oak chips. Subsequently in the batch itself
when I am satisfied. It is again waited until the mead is clear and then sterile filtered and bottled with natural corks.

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What is not quite clear to me is how to calculate the YAN. On the initial amount of honey or the total
amount of honey after the last addition? The tables and calculations themselves are known to me.

Lallemand gives 40 grams per 100 liters as the maximum dose for Fermaid O and Fermaid K. This probably doesn't
even get me into the YAN. But that probably doesn't even get me close to the YAN needed by the yeast for optimal
fermentation (without using DAP). Lallemand also writes that the maximum dose should not be exceeded under any circumstances, as
otherwise undesirable flavors can form. What do you say to this?

In many recipes I see that enormously much more than 40 grams per 100 liters of Fermaid is used.

 

[Squatchy]

I
m always surprised how long it takes people to come back to read a response they have received. <meanwhile they are in Facebook learning complete crap from all the self appointed masters that are working on their third ruined batch