Originally Posted by gratus fermentatio
Ya, I've got one of those stirring things you use with an electric drill, I don't use it much though; it all depends on what I'm making. I like to areate the must in the blender. Granted, I have to mix it up a couple quarts at a time, but it seems to work well for me & it's pretty easy; I can even puree fruit at the same time. I think it's the next best thing to pure O2. If I need to continue areation after fermentation has started, then I'd use the stirring thing, or a long handled spoon. Most of the time I don't go for such a high ABV, I usually try to stay between 10 & 16%, but I do have some 18.75% ABV cyser aging; it might be drinkable in another year or two. I've never used liquid yeast, I'm not against them, I'm just happy with the results i've gotten with the dry & at 75 cents a packet, it's barely even an expense. Regards, GF.
I guess my first batch I was just lucky. I emptied about 1/2 each jug out and shook the jug for aeration. And I didn't add anything else, yeast nutrient or sulphite.
I did the same thing with my current batch and so far am seeing no fermentation. But as I said before the room was too cold I have it sitting in a small room with a space heater now at a steady 70 degrees. I plan on using the yeast nutrient next time. I don't plan on using any metabisulphite stuff. Also you convinced me I'm going to get the dry yeast seems silly to spend over 1000% more for almost an identical product.