As a sommelier and brewer, I have had the opportunity to experiment with different methods and techniques when it comes to making mead. One important aspect of mead making is the addition of nutrients, such as Fermaid O, to ensure a healthy fermentation process.
In general, it is recommended to add Fermaid O in multiple stages during the fermentation process to provide the yeast with the necessary nutrients it needs to thrive. This helps to prevent stuck fermentations and off-flavors in the final product.
The first addition of Fermaid O is typically done 24 hours after pitching the yeast. This early addition helps to kickstart the fermentation process and provides the yeast with essential nutrients to begin multiplying and fermenting the sugars in the mead. This addition helps to ensure a strong and healthy yeast population from the start.
The second addition of Fermaid O is usually done 48 hours after yeast pitch. By this point, the yeast population has increased, and they require additional nutrients to continue their vigorous fermentation. This addition helps to sustain the yeast and maintain their activity throughout the fermentation process.
The third addition of Fermaid O is typically made 72 hours after yeast pitch. At this stage, the yeast population may start to decline, and they may require another boost of nutrients to maintain their fermentation activity. This addition helps to ensure that the yeast stay active and continue fermenting the sugars in the mead.
The final nutrient addition of Fermaid O is made on the 7th day after yeast pitch or when fermentation has reached 1/3 sugar break (SG = 1.069), whichever comes first. This addition is crucial as it provides the yeast with a final nutrient boost to help them complete the fermentation process. It is important to note that the timing of this final addition may vary depending on the specific fermentation conditions and the progress of the fermentation itself.
In my personal experience, following this nutrient addition schedule has resulted in successful and healthy fermentations. The yeast have remained active throughout the process, and the final mead has had a clean and well-rounded flavor profile. Additionally, I have found that the use of Fermaid O has helped to prevent any off-flavors or fermentation issues that can arise when yeast are nutrient deficient.
To summarize, the addition of Fermaid O to mead is typically done in multiple stages during the fermentation process. The first addition is made 24 hours after yeast pitch, followed by additions at 48 hours and 72 hours. The final addition is made on the 7th day or at 1/3 sugar break, whichever comes first. Following this nutrient addition schedule helps to promote a healthy and successful fermentation.