bluespook
Well-Known Member
I have been reading about oxidation and head space in the fermentation vessel and I'm sort of puzzled. I think I theoretically understand that head space can lead to oxidation (no matter whether we're talking about beer, cider, mead or wine)...not so much a problem in the primary, but more so in a secondary. Yet, I don't see much discussed in the forums from a practical point of view.
Let's say I have 5 gallons of Ed's Apfelwein in a 6.5 gallon carboy and I let it ferment for a month or so (I know, Ed says no need to rack, but I want to do something with peaches). I want to put some peaches in a 7 gallon fermentation bucket, so I rack it over top of the peaches with some enzyme. Now I let it set for 4 months or so. QUESTION 1: Is oxidation going to be a problem because of my primary being too large for the 5 gallons? QUESTION 2: The head space in the bucket is huge...is this going to give me oxidation problems? Normal store-bought fermentation pails would seem to almost always be too big for most "normal sized" brews.
Changing the facts a bit (and maybe making the issue even clearer), let's say I have a 4 gallon bucket in which I mix 1 gallons of must with fruit or whatever. QUESTION 3: Is this bad practice?
QUESTION 4: If these situations present problems, will the addition of ascorbic acid solve them? If so, in what quantities?
How do you determine or select the size of your fermenters?
Let's say I have 5 gallons of Ed's Apfelwein in a 6.5 gallon carboy and I let it ferment for a month or so (I know, Ed says no need to rack, but I want to do something with peaches). I want to put some peaches in a 7 gallon fermentation bucket, so I rack it over top of the peaches with some enzyme. Now I let it set for 4 months or so. QUESTION 1: Is oxidation going to be a problem because of my primary being too large for the 5 gallons? QUESTION 2: The head space in the bucket is huge...is this going to give me oxidation problems? Normal store-bought fermentation pails would seem to almost always be too big for most "normal sized" brews.
Changing the facts a bit (and maybe making the issue even clearer), let's say I have a 4 gallon bucket in which I mix 1 gallons of must with fruit or whatever. QUESTION 3: Is this bad practice?
QUESTION 4: If these situations present problems, will the addition of ascorbic acid solve them? If so, in what quantities?
How do you determine or select the size of your fermenters?