Recently I decided to make a mead -- sort of like wine in technique but the main ingredient is honey.
Because honey is deficient in some nutrients the mead crowd uses a technique called Staggered Nutrient Additions (SNA). It involves adding Fermaid-K (a branded product) and Diammonium Phosphate (DAP).
Then as I was reading I started to see some discussion of using Fermaid-K for beers with high levels of non-malt adjuncts.
What is the current thinking of these types of nutrient additions?
Because honey is deficient in some nutrients the mead crowd uses a technique called Staggered Nutrient Additions (SNA). It involves adding Fermaid-K (a branded product) and Diammonium Phosphate (DAP).
Then as I was reading I started to see some discussion of using Fermaid-K for beers with high levels of non-malt adjuncts.
What is the current thinking of these types of nutrient additions?