Hmm, I'm confused now. I've just started off my first (well, it's the first if you don;t count the failed one) batch of mead, and I've been reading up on different tips and advice. But I've found two conflicting pieces of advice, and was wondering if you guys could help me straighten my brain out from the knots it's worked into....
These tips are both for quick or short mead.
One set of tips say that once the must and the yeast is in the fermenting tub, that's it - leave it until it's stopped fermenting and ready for bottling, to avoid getting any more oxygen into the mix.
Another tip says to regularly stir the mix, in order TO get oxygen into the mix.....which is correct??