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 would say the reason something like TOSNA goes against the manufacturer’s directions is because the manufacturer just provide a “generic” usage recommendation (e.g. 1.5g per gallon or 1/2 tsp per gallon) when they amount you use should absolutely be customized to the batch you are making. I would argue that the most important part of TOSNA isn’t the fact that the nitrogen sources are “Organic” (although I do firmly believe that organic nitrogen sources (i.e from dead yeast cells) that do not contain DAP lead to fewer temperature spikes from rapid fermentation and therefore produce far fewer fusel alcohols and therefore require less aging time to “mellow”), but that it is the fact that it is a “Tailored” protocol, taking into consideration not only the total volume of must, but the gravity of that must, the nitrogen requirements of the yeast being used for the fermentation, whether there is fruit being added which would reduce the extraneous nitrogen required to be added for healthy fermentation etc.
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.