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Old 11-01-2006, 02:26 PM   #1
N3WWN
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Default To stir or not to stir...

...that is the question!

I'm working on some mead and some cider, and since I'm making more cider than mead, I'm starting this thread here.

Some articles/books/magazines I've read tell you to agitage the fermenting must/wort every few days to resuspend the yeast from the yeast bed into the solution.

When I did this with the cider, LOTS of CO2 was released (just like agitating a carbonated beverage, which makes sense) but I'm wondering if I should or should not be doing this with my ciders and meads.

Any thoughts, comments, suggestions or flames regarding this practice?

Thanks!

-Rich

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Planning - Cranberry wine, Tea Crabapple Lambic, Pinot Noir
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Aging - 1 gal Still of the Night Mead - 1.132 OG
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Old 11-01-2006, 04:00 PM   #2
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wouldnt mind finding out about that myself, ill keep an eye on this thread

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Old 11-01-2006, 04:29 PM   #3
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I wouldn't bother with ciders, unless you are adding sugar to boost the ABV. Meads take so long to ferment, re-suspending the yeast is a good idea. You don't have though.

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Old 11-01-2006, 05:19 PM   #4
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Thanks, david_42!

You mention adding sugar to increase the ABV...

I suppose this means that the specific gravity of the wort/must would hint towards if you should agitate the yeast. Do you have a suggestion of what the SG might be for agitation to be beneficial? 1.100 and up?

I'm guessing at 1.100 since most cider recipes that I've seen look for an OG of 1.080 or less, whereas mead recipies usually start at 1.120.

-Rich

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Planning - Cranberry wine, Tea Crabapple Lambic, Pinot Noir
Primary - 20 oz Rum in the Raw (experiment) - 1.150 OG
Secondary - 1 gal Chokecherry wine
Secondary - 5 gal California Uncommon (dry hopping)
Bottled - Cherry Apfelwein
Aging - 1 gal Still of the Night Mead - 1.132 OG
Drinking - ESB, Root Beer, Tank It Down Ordinary Bitter
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