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It's our Triple Dry Hopped quest for the golden haze that takes you to El Dorado, where the hops are plenty and the beer is hazy. Treasured El Dorado, Mosaic, […]

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If you like trying out new beers, you know that basic knowledge about the types of beer available is SUPER important. Not to mention that there are so many different beer styles out there, it

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Fermenting a great mead is a little like parenting a sugar-crazed toddler. Sure, honey and water are the base, but without the right support and structure, your yeast can throw a tantrum mid-ferment and leave you with a stuck, sluggish, or downright funky brew. That’s where TOSNA comes in. TOSNA (Tailored Organic Staggered Nutrient Addition) is a mead maker’s best friend when it comes to ensuring healthy, happy fermentation. This guide breaks down the how, what, and why behind TOSNA and gives you tools to actually use it. Whether you're a new fermenter or a seasoned homebrewer ready to step up your mead game, let's demystify TOSNA together. What Is TOSNA? TOSNA stands for Tailored Organic Staggered Nutrient Addition. It’s a yeast-feeding protocol developed by Scott Labs and championed by modern mead makers to improve fermentation consistency, avoid off-flavors, and create a clean, refined end product. In short, to give us what we want. Unlike traditional staggered nutrient addition (SNA), which often uses DAP (diammonium phosphate) and Fermaid K, TOSNA 2.0 is organic only, using Fermaid O for nutrients and GoFerm for yeast hydration. Why organic? Because Fermaid O is derived from inactivated yeast cells and provides a full range of amino acids, vitamins, and growth factors, everything your yeast needs to stay happy, healthy, productive, and sugar-crazed. Why Yeast Needs More Than Just Sugar Yeast is a living organism, and while it loves sugar, it requires a complete nutrient profile. Sugar fuels the fermentation process, but nutrients support everything else: reproduction, alcohol tolerance, stress resistance, and flavor stability. Without sufficient nitrogen and micronutrients, yeast can: Slow down midway through fermentation or completely stall Produce harsh, solvent-like fusel alcohols. Bad for flavor and bad for headaches Develop sulfur or rotten-egg off-flavors (Hydrogen Sulfide) Fail to fully attenuate (leaving behind residual sweetness or haze) Th

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