There seems to be lots of ways to use nutrients in things like mead, wine, and even cider. Many people even debate whether and when they are actually needed especially in the mead space.

I've even been blocked before for suggesting SNA (Staggered Nutrient Addition) is unnecessary or elitist even though it's a recent invention.

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[–] [email protected] 3 points 1 year ago (1 children)

I usually don't add any nutrients for beer (biggest I've done was 10% I believe), I just let it age out by itself, it's quite nice for me to see how it evolves in time.

And for mead, I don't really have access to good honey (like one I know comes straight from the bee box, preferably somewhere near a field of wildflowers, untainted by pollution and such) so I mostly make it either with sone mashed grains or with a significant amount of fruit, thinking those bring the needed things.

My very first mead was a JAOM, barebones, and it turned out very good actually, no nutrients.

I'm probably apprehensive about delving to deep into the arcana of advanced mead making techniques vs set it and forget it. More power to whomever has the discipline to remember the times to do that though.

[–] [email protected] 1 points 1 year ago

Me and some friends have used SNA in the past but I have never really played with it so to speak. I hope to do a comparison between SNA and front-loading or even no nutrients one day in the future.

Lots of people seem to have good results with no nutrients at all. Some I have seen get good results with front-loading as well. So it makes me skeptical of SNA especially some of the more complex ones with many nutrients if all that stuff really makes a difference.