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Old 01-14-2013, 10:43 PM   #1
Bluespark
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Nov 2012
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How much/little exposure will cause it?

Can it occur with actively fermenting brews? Ones that are nearly done? Only finished ones?

If I'm racking onto fruit in secondary, then off the fruit in a week, do I need to worry about it?

How much more susceptible are non sulfited batches?

I would really hate to invest time and money into making something only to find out its oxidized



 
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Old 01-14-2013, 11:26 PM   #2
Yooper
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Quote:
Originally Posted by Bluespark View Post
How much/little exposure will cause it?

Can it occur with actively fermenting brews? Ones that are nearly done? Only finished ones?

If I'm racking onto fruit in secondary, then off the fruit in a week, do I need to worry about it?

How much more susceptible are non sulfited batches?

I would really hate to invest time and money into making something only to find out its oxidized
Mead isn't as easily oxidized as wine, but it still is susceptible. Just make sure your carboy is topped up once fermentation slows, and transfer "quietly" without splashing and you'll be fine.
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Old 01-16-2013, 06:32 PM   #3
Bluespark
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Thanks just getting a bit paranoid I think...

 
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