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Aeration of Meads and Wines


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#1 MikeCapsel

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Posted 01 March 2011 - 09:00 PM

In 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.

#2 EWW

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Posted 01 March 2011 - 09:31 PM

Nutrients will give you the nitrogen you need. If you follow the staggered nutrient addition schedule that's posted in the FAQ (hightest's method) your yeast will have everything it needs if you pitch a good amount of yeast and hit it with O2. However, too much O2 can be a bad thing too. If you hit it with O2 pre pitch and then maybe after 12 hrs you should be good. Too much O2 can limit shelf life among other things.Welcome to the board :stabby:Mike, there's no need to post all your info. You may end up with a lot of spam, etc. You may want to report your post and have the mods delete your info from the interwebs if you can't edit your post.I'm over in Tacoma, and it's great to see another person from the wet side of the state.

Edited by EWW, 01 March 2011 - 09:40 PM.


#3 fatbloke

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Posted 13 March 2011 - 02:47 AM

In 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.

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).regardsfatbloke

#4 dmtaylor

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Posted 13 March 2011 - 08:07 AM

I've made mead on numerous occasions, and have both a straight mead and a pyment fermenting at the moment. I swirl the fermenter about twice a week to get rid of excess CO2, but I don't do any of this extra aeration or nutrient additions. I aerate and add enough nutrient up front and then let 'er go from there. And my meads turn out fine. Seems to me that mankind has been making mead for THOUSANDS of years without getting fancy with aeration stones and CO2 removal, so if I can make great meads without going through all these extra steps... why would I want to complicate things just because some expert says it's best for the yeast? As long as the yeast is doing its job, I'm a proponent of not dicking around with it any more than I have to. Basically set it and forget it. Although I do check gravity about twice a week, and it is at that time that I swirl to rouse the yeast and get some of the CO2 out. But beyond that.... I say, relax, don't worry, have a homebrewed mead. And it's damn good. :lol:

#5 dmtaylor

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Posted 13 March 2011 - 03:21 PM

We'll see what happens. Tasting my two batches straight out of the secondary fermenters, I think they'd each stand a chance in competitions. I plan to enter them to find out. Oh... and I'm BJCP. Not that we beer geeks really know a damn thing about mead, but, we do try and tend to have pretty well trained palates.


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