Note: That's going to be dependent on yeast, OG, and YAN contributions from fruit. That schedule is for that OG, yeasts in QA23's YAN bracket, and the assumption that your must has <40 YAN as is. If you want a schedule that will push EC-1118 to 21-22% it's gonna be different.In mead, @dmw_chef suggests 1/2 G per gallon of Fermaid K and O at 24, 48, 72 hours and then at 1/3 break for a total of 2 G per gallon.
I believe almost all YAN is ideally consumed by the time the yeast has finished the growth phase.It sounds like the ideal situation is for the yeast to run out of nutrients at the same time that it finished metabolizing all the sugar.
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.For my fruit wines I usually add DAP at the same time as I add the yeast.
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 that I and some of my friends share is that it over estimates the effectiveness of Fermaid O, which is propped up by not including the YAN contribution of Go-Ferm in its calculations, a crutch that breaks down as you push to higher ABVs.I am getting ready to start my first batch of mead, so I am reading up on TOSNA and have purchased some Fermaid O.