Aeration with cider

[JoshuaWhite5522]

is this something someone should do when pitching the yeast into the cider, much like one does with beer, or does it run the risk of oxidization and ruin your cider?

 

[david_42]

I've never done it. Cider is all easily fermentable sugars and my ferments take off like rockets.

 

[gratus fermentatio]

I always areate, right before yeast pitch. Never had a problem from doing so & I think it makes for a healthier fermentation. Regards, GF.

 

[yeastluvr]

I've areated all my ciders, all have tasted fine and fermented with no problems.

 

[Yuri_Rage]

I've not aerated a single one of my ciders. All have tasted fine and fermented with no problems.

 

[jdinger29]

I have aerated half my ciders and have not aerated half my ciders and they all came out just fine... (just kidding, I aerate with no problems, it just seems like that was the only option that hadn't been offered yet...)

 

[vespa2t]

There are too many people (IMO) that get too worried about aeration and have fancy fancy setups with O2 tanks and fish tank stones. I dont aerate my beer or cider any more than pouring the wort or juice into the fermenter and letting it splash a bunch as it falls in there. I always make good beer and cider and have happy yeast.

BTW, there was an episode of Basic Brewing Podcast where a guy (cant remember his name) did some really cool experiments with aeration where he measured oxygen saturation with different methods. You cant get much more O2 in there past just plain old splashing from his experiments.

 

[JLem]

as far as oxidation goes - if you're only aerating pre-pitch, you won't have any oxidation issues. The problem comes once fermentation is under way and the alcohols get oxidized. at least that's the case with beer and I assume the same with cider.

(slightly) - Sometimes oxidized alcohols are a desired product - for example, some slight oxidation in a barley wine will add some "sherry-like" qualities to it. Not sure if the same goes for ciders.