Did i ruin the wort by oxidizing??

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!!

With all of that going on, I don't think you'll taste any oxidation errors.

I believe I have read that it is mainly fermented beverage that is an oxidation concern.

I'm still starting too, so I only know this from my research into yeast, but... yeast uses oxygen, so as long as you've still got active yeast in there, all the oxygen should be used up in pretty short order.

It may be a concern - so drink fast - but the secondary fermentation that will occur with the new sugars you added may reduce the impact as the yeast take up some of the O2.

I agree. The extra fermentables you poured in should eat up any o2 you introduced.