On several posts I read about shaking or stirring to get oxygen into the must for either the first 3-5 days or up to the 1/3 sugar break.
But I've been thinking.
When we start, yes we put in oxygen.
After a day if fermenting with the airlock bubbling the must is putting Carbon Dioxide into the little headspace left and pushing the oxygen out. So if I pick it up and shake it where would the oxygen that I am supposedly mixing in coming from? Every day after it would be less likely to have any oxygen in the must or the headspace.
Now I am not saying don't shake or stir. Obviously it does degas the must, which is a good thing. Any yeast on the bottom get back in suspension. And for all I know, the yeast are really happy to be swirled around and it is all about keeping the yeast happy.
Some folks put in pure oxygen with a wand and aeration stone. That most likely gets oxygen in, but since most people don't, I am not sure it is necessary, but what the heck, it works for them, I won't knock it.
But I've been thinking.
When we start, yes we put in oxygen.
After a day if fermenting with the airlock bubbling the must is putting Carbon Dioxide into the little headspace left and pushing the oxygen out. So if I pick it up and shake it where would the oxygen that I am supposedly mixing in coming from? Every day after it would be less likely to have any oxygen in the must or the headspace.
Now I am not saying don't shake or stir. Obviously it does degas the must, which is a good thing. Any yeast on the bottom get back in suspension. And for all I know, the yeast are really happy to be swirled around and it is all about keeping the yeast happy.
Some folks put in pure oxygen with a wand and aeration stone. That most likely gets oxygen in, but since most people don't, I am not sure it is necessary, but what the heck, it works for them, I won't knock it.