Staggard nutrient addtions and oxidation question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Staggard nutrient addtions and oxidation question

Thread Tools
Old 04-19-2010, 02:10 AM   #1
Feb 2010
Lynchburg, VA
Posts: 72
Liked 2 Times on 2 Posts

I'm fairly new to brewing beer and now trying my hand at meads now. I've been doing a lot of reading here and elsewhere before I make my first batch. I want to try staggard yeast nutrient additions.

When you add your staged nutrients with the last addition near the midway point in the fermentation, do you areate the must? Will that not cause oxidation? This question is probably coming more from a lack of understanding around what is actually happening in the must which causes off flavors do to oxygen. At what point is adding O2 a bad thing? Does anyone know of some good resources that go into the science behind the reactions?

I appologize if this has been asked before. I've spent a good chunk of today reading and researching but I don't have a good comfort with this subject yet.

Thanks for all the help you folks provide!

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Head Space/Oxidation Question bluespook Mead Forum 5 06-06-2011 02:38 PM
General Guidelines for Late Malt Addtions jalgayer General Techniques 7 03-24-2010 06:39 AM
Oxidation of Metal - Question BrewDrinkBrew Equipment/Sanitation 9 03-01-2010 09:20 PM
Dumb AG Oxidation Question wallacebw All Grain & Partial Mash Brewing 2 04-17-2009 10:28 PM
First Batch Oxidation Question ochuxgoon Beginners Beer Brewing Forum 4 08-05-2007 02:22 PM

Forum Jump