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.
The thing is the manufacturers don’t give just one value for nutrient quantity. They often give a range such as 10-40g g/hL. I would have thought that nutrient protocols would still fall in that fairly broad range. Unless I am missing something.