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Old 01-09-2013, 05:46 AM   #1
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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?

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Old 01-09-2013, 04:20 PM   #2
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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.
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Old 01-09-2013, 06:50 PM   #3
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+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.) ; )

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