I thought I would ask some questions.
Who uses nutrients? What do you use them in and which ones do you use?
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.
I’ve started using it in all my brews and while I cant prove it I do think it has helped with improving attenuation. I recently saw an interview with someone from one of the major yeast manufacturers (cant remember which one) and he also recommended just always using them. At worst it isnt going to hurt anything and it isnt much of an expense.
I’ve just been using one from my local homebrew store. No idea what it is.
It’s not just whether you should use nutrients but also how you use them. For mead there are some very complex nutrient schedules involving sometimes 3 or 4 different nutrients added in increments at specific times or gravities. Not all of these line up with nutrient manufacturer directions. I am wondering how necessary or useful these steps actually are.