I am in the process of making three 5.5 gallon batches of an extract apple ale that I'm going to keg in a half barrel. When I brewed it, I topped the fermenters to 4.5 gallons each and they've been fermenting for a week. Today, I mixed up a gallon of apple juice with a pound of honey and some nutmeg, cinammon extract, and vanilla extract. I shook the snot out of the juice bottles to mix the juice/honey mixture, and poured each one in a fermenter. I poured pretty vigorously, completely forgetting the oxidization worry. I'm a dummy.
Is my huge batch destined to be shot? I'm gonna ride it out regardless, but I wanted some input from the experts.
Thanks in advance!!