Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Late Oxygenation
Reply
 
Thread Tools
Old 01-09-2013, 04:46 AM   #1
AMizener
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Euless, TX
Posts: 12
Default Late Oxygenation

I made a cranberry cider last week (following EdWort's recipe for apfelwein, only with cranberry juice). I pitched one packet of Red Star Pasteur Champagne yeast.

It took FOREVER to start fermenting and I after 48 hours was about to repitch. After some reading past threads here, I waited until 72 hours had one, at which point it had started bubbling gently. It's now been 6 days, and fermentation has never at any point since been very active. The cider I made the day before and the mead I made the day after have been fermenting quite nicely

After much thinking, I think the delay is due to my having forgotten to aerate before sealing it up. I'm a little concerned about it not fermenting out properly. Is there any benefit to aerating/oxygenating in the middle of the fermentation?


AMizener is offline
 
Reply With Quote
Old 01-09-2013, 03:20 PM   #2
shanecb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 1,249
Liked 33 Times on 29 Posts
Likes Given: 22

Default

There's not really any benefit. Yeast only really need oxygen during the reproduction phase, and not during fermentation. Any oxygen you would put in would be likely to stale the cider.
__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.
shanecb is offline
 
Reply With Quote
Old 01-09-2013, 05:50 PM   #3
biertourist
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2012
Location: Woodinville, WA
Posts: 797
Liked 110 Times on 84 Posts
Likes Given: 40

Default

+1 to what Shane said.

Ciders and meads don't have the same nutrient levels as wort so a yeast nutrient probably is a good idea for all ciders and meads. (You'd probably be ok with a braggot.)

Rehydrating dry yeast is a good idea, too as the poor yeasties can't regulate what comes through their cell membranes when they're rehydrated; directly pitching can lead to an up to 50% instant cell death. (Although some dry yeast companies account for this by actually giving you twice as much yeast as required; I don't want to be a mass murder to billions of yeasts so I like to re-hydrate before pitching.) ; )


Adam
biertourist is offline
shanecb Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is late May too late to cut bines all the way back and start fresh? Beerens Hops Growing 2 05-25-2012 05:40 PM
to late to add Honey for Cyser?/too late to add Yeast Nutrient? SacredBrew Cider Forum 5 11-14-2009 02:17 PM
Oxygenation dstar26t General Techniques 5 04-03-2009 07:56 PM
how late is too late for late-extract-addition? riored4v Extract Brewing 10 04-21-2008 09:08 PM
Late, Late, Late Hop Additions... HenryHill General Beer Discussion 5 06-04-2007 11:00 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS