Some researchers believe that mead takes so long to age into drinkability because the slow, protracted fermentation forms bad tasting chemicals. To avoid this problem, the faster the fermentation, the better. The result is a drinkable, and salable, product in less time with greater profitability. In order to make mead in a lot less time we need to push the primary fermentation as hard as we can. To do this, we will use the Staggered Nutrient Addition (SNA) method. Additional chemicals will be added to the “yeast bomb” with SNA additions whenever the measured sugar content drops 5 percent.The SNA is the mixture of 1/4 cup honey, 1/2 cup sugar. 1/2 teaspoon each of both DAP and Diastatic Malt Powder. Follow the traditional mead making instructions for preparing mead outlined in the Mead + Supercharged PDF.