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Old 06-21-2012, 05:24 PM   #1
Jan 2012
Needville, Texas
Posts: 56
Liked 2 Times on 2 Posts

Why is it important to "air" the must? What does this do? Is it totally necessary?

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Old 06-21-2012, 06:27 PM   #2
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts

yeast need oxygen in the primary fermentation to reproduce and stay healthy, wip the must prior to pitching and do not use an airlock, then periodically stir the foam "cap" thats on top of the must to release gas buildup and let in oxygen.

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