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A friend of mine posted a video today about calculating nutrition for superfruit meads, there's a lot of good info in here that would likely be applicable to winemaking too: Keep watching to the end; he wraps up a couple times :)

It really depends on your fruit load. Low fruit loads; 1-3 lbs/gallon, I'd mostly ignore it, perhaps offset 50ppm YAN. Higher than that, you may want to offset up to 150ppm YAN. I posted a recipe for a dry traditional I have used with success here...

I've made a very pleasant traditional with RC212. It can be a bit of a diva though if it's not perfectly happy.

As an experiment, fill a small carboy with water. Let it sit for a week or so. Then put a few drops of food coloring in it, within a 48 to 72 hours, it should be fully dispersed. At least that was my experience when had a discussion about this with a chemist a few months ago and did this...

yeah, that's why I do SNA instead of giving huge boluses of nutes tends to keep temps stable even with k/DAP in the mix.

I always and without fail use go-ferm to rehydrate my yeast. I firmly believe that of all the nutrients, go-ferm is perhaps the most important as it has minerals and sterols the other nutrients don't provide and are necessary for an optimum ferment. I target 250-350 YAN depending on OG and...

Yeah, a honey must is going to have less than 30 YAN, so it needs a lot. It's also important to rehydrate with go-ferm to supply sterols and some fatty acids honey is deficient in as well.

That's not nearly enough for any of those yeasts, and they need it over the next couple days instead of the next couple weeks. A 2 gallon must at 1.120 is gonna need like 11.5g total if using fermaid-o only for a medium requirement yeast. Also don't forget that yeasts have different nutrient...

Are you feeding them according to their needs?

One more tidbit: Question: Answer from Scott:

There is a spreadsheet linked in the TBE paper; you can take a look at how it does the math.

Reply:

For reference, the SG of honey is just slightly north of 1.4

IMHO, I think you are overthinking just a bit. Absent a way to measure YAN it's going to be experience and help of others. Remember that the charts are the *total* YAN you should have for a healthy ferment; it doesn't depend on how much YAN your fermentables provide, you've got to supplement...

Disagree. Inorganic nitrogen has its place and uses. Strongly disagree. Racking early does not strip nitrogen, it just strips a lot of the yeast biomass. Relying on a stall that's not delle limited or beyond the ABV tolerance of the yeast without stabilizing will always put you at risk of...

Rose petals have a lot of tannin. I don't know how well they'd work in secondary. Ultimately it's going to depend on what kind of mead it is, and what your goals are. Most of my meads get 100-200 PPM FT Blanc Soft and .5oz/gall of med+ oak cubes for 4 months. Depending on the mead, I may...

Not a good idea. DAP at pitch can stress the yeast and create of flavors. I usually see it recommended to add DAP at 24h after pitch. TOSNA is a fine schedule that works well up to about 14%. After that, some of the assumptions it makes start to break down a bit; basically the hypothesis...

Advanced Nutrients in Meadmaking is a great accessible primer on YAN and nutrition that is likely also very applicable to grape and fruit winemaking in terms of the broad concepts. (It even cites some members here!) Note: That's going to be dependent on yeast, OG, and YAN contributions from...

I think opti-red would do more work to promote color stability. I don't see why cranberry juice concentrate wouldn't work, as too amount, bench trial. I suspect mine will need to be 1.07 to 1.08 to be balanced.

Looks great; just bentonite in primary or did you otherwise fine?