Originally Posted by Hopheader
Hi, second-time mead maker here (and first was... 20 years ago so I don't count that);
Just did my 5 days of SNA with stirring vigorously. Do I still keep stirring daily now or just let it sit and go to work?
A lot tend to stir/aerate until it hits the 1/3rd sugar break, rather than counting it in days or by how many bubbles per minute they get at the airlock.
As all meads differ, it's better to use a hydrometer to monitor the progress of it.
Some will continue to stir/aerate up to the 1/2 sugar break, or there's even those who will use a magnetic stirrer/stir bar, some just until a certain point, some until it's finished the ferment.......