Aeration of Meads and Wines
#1
Posted 01 March 2011 - 09:00 PM
#2
Posted 01 March 2011 - 09:31 PM
Edited by EWW, 01 March 2011 - 09:40 PM.
#3
Posted 13 March 2011 - 02:47 AM
As has been mentioned already (plus Kens book reference) the aeration is to increase the oxygen levels. There is some research floating about the net, that seems to infer that the tests that were done to compare aeration and oxygenation. In respect of the actual amount of oxygen that gets into a must in both ways. I seem to recall that is doesn't seem to matter too much as you can only get a certain amount in, but with pure oxygen its much quicker. Plus the mention that the nitrogen needs come from the nutrients etc, not the air is, as I understand it, correct. There's lots of info over at Gotmead that explain about "YAN" (yeast assimilable nitrogen) and adding the nutrient etc by the "SNA" method (Staggered nutrient addition). Myself ? I only aerate with a 5 minute vigorous stir once a day, and only down to the 1/3rd sugar break. I always do that before adding extra nutrient as it helps bring some of the CO2 out of solution and reduces the possibility of a "mead eruption" when adding the nutrient (which has always been mixed with a little of the must before adding it).regardsfatblokeIn chapter 5 of The Complete Meadmaker, pp56, under "Aeration" it is stated that during aerobic fermentation, the must can be oxygen saturated in about two minutes using compressed oxygen through a vigorously bubbling hose run into the bottom of the fermentation vessel. It is also mentioned that some yeasts require more free nitrogen than others. I have been using a 55-gallon fish tank air pump with a 6" air stone held on the bottom of the fermentation vessel to produce a long screen of fine bubbles of room air for about 15 minutes once a day for the first 7 to 10 days of primary fermentation. QUESTION: Does this, after initial agitation each day to release dissolved gasses, and about 15 minutes of aeration, add not only the targeted goal of oxygen, but also the free nitrogen from the atmosphere that some yeasts need for the most successful fermentation? Mike P.S. I have The Complete Meadmaker, Grapes into Wine, and couple of other useful texts that include useful information and some recipes. However, the balanced mix of technical knowledge, the chemistry, the charts, lists as well as ordinary pedestrian information found in The Complete Meadmaker has been the most valuable, informative, useful, insightful and always ready with answers to be found of any of the texts that I have seen. I extend my thanks, gratitude and profound respect for Mr. Schramm's knowledge and ability to articulate this through his book. I have found it to be invaluable. Many thanks.
#4
Posted 13 March 2011 - 08:07 AM
#5
Posted 13 March 2011 - 03:21 PM
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