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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Aeration are we really adding oxygen?
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Old 08-27-2014, 04:38 PM   #11
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The yeast are most responsible for the pH in the mead, but if you stir off some of the co2, it can help raise (not lower) the pH a tad.
Of course. Careless of me. I meant reduce the acidity a hair (and so raise the pH)
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Old 08-28-2014, 01:13 AM   #12
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Oxygen is indeed important to yeast metabolism, and having some oxygen in solution at the start of fermentation is beneficial. I am one of those who does the whole oxygen/diffusion wand thing at the start of fermentation, and I did notice improvement in my overall fermentation after starting to use it. After reading the book Yeast, I was convinced that simply agitating/swirling/sloshing or other mechanical means just didn't get the adequate amounts of oxygen needed.

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Old 08-29-2014, 08:31 PM   #13
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Oxygen is indeed important to yeast metabolism, and having some oxygen in solution at the start of fermentation is beneficial. I am one of those who does the whole oxygen/diffusion wand thing at the start of fermentation, and I did notice improvement in my overall fermentation after starting to use it. After reading the book Yeast, I was convinced that simply agitating/swirling/sloshing or other mechanical means just didn't get the adequate amounts of oxygen needed.
Which is fair enough. Yet as long as any CO2 blanket has been disturbed/removed, any small quantity of O2 you might manage to get in has got.to be helpful.

Personally, if it's feasible, I use a stick blender or balloon whisk - and when there's fruit I don't want smashed to bits, I've even taken a litre or so out and blitzed it in a sanitised liquidiser and then added it back, all to no effect other than getting some O2 in.........
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