Slow fermentation and nutrients

[Franzgornac]

Hello!
The fermentation temperature of my mead is ~17°C. I find it difficult to regulate, but these readings suit me and airlock is working. But after 10 days, the gravity dropped by only 20%, and the nutrients inside have been around for a long time.

Now my question is: are there any nutrient loading algorithms not relative to time (24-48-72h), but relative to SG?

ps excuse me my english, this is also the reason that i can't listen to the gotmead live(

 

[Squatchy]

The reason we spread the feedings out over time is in part to not cause temperature spikes or excessive overgrowth in a particular small window of time. As long as you get them in by the 1/3rd sugar break, you will be ok. I would avoid feeding everything up front though.

You could go beyond the 1/3rd if you had to as long as you get it in before 6% ABV. Yeast stops eating around 9% for inorganic and 10% ABV for organic nitrogen. So you want to get it in early enough that they will eat it all before the stop assimilating it

 

[Franzgornac]

Thanks for the answer Squatchy!
I still have questions with my mead, but I don’t know whether to create a new topic or better to continue here? For now, I'll write my question here:
I want to make a sour melomel and have two batches in the primary fermentation now.
Batch 1: OG = 30Brix, now (after 2 weeks) = 20Brix.
Batch 2: OG = 22Brix, now = 10Brix.
I have never tried lactic fermentation, advise which party is better to use and which technology will be suitable at this stage?

 

[Medsen Fey]

If you are having a slow fermentation, it may help if you provide all the detail - starting gravity, yeast strain used, nutrient amounts added, etc. IF you can measure the pH, that information is useful as well.