We welcome Sergio Moutela back on the Meadcast for Episode 47 to discuss his updates to the Tailored Organic Staggered Nutrient Addition (TOSNA) protocol. We jump right into the changes that come with TOSNA 2.0, so be sure to check out our initial discussion on yeast nutrients and why going all organic works in Episode 22 (our most downloaded episode to date!).
Right click here to download the mp3 directly.
Drinks in this Episode
- Allen: Honey Wine with Raspberries (Fringe Meadery)
- Tysen: Hot for Teacher, a jalapeno cyser (Melovino Meadery)
- Sergio Moutela: Sour Mead, a yet to be released draft sour mead created by happenstance (Melovino Meadery)
The TOSNA 2.0 Protocol
Without having to go into all of the nitty gritty details of the protocol, Allen made his deadline and did in fact build a calculator. You provide the necessary inputs (batch size, starting sugars (in Brix or SG), and nutrient requirement). We’ll crunch the numbers and give you a tailored protocol to follow in your next batch. Check it out and let us know what you think!
Links in this Episode
- For more about Sergio and Melovino Meadery:
- For the official TOSNA documentation, see Mead Made Right
- Schramm’s Optimizing Honey Fermentation
- Just looking for the TOSNA 2.0 Calculator?
- Scott Labs Fermentation Handbook
Congratulations again to the #SodaMead #MeadChallenge winners! Pavel Anisimov wins gold again (he crushed the 2016 Mazer Cup), followed by Josh Smith in second and Dan Daugherty, CiderSage and winner of the Episode 19 Cyser Challenge, wraps up the medals in third.