back-sweetening

[TimKonn2]

When adding honey at the end of primary to backsweetin, do you need to worry about oxidation when mixing the honey in? or should i be trying to mix very carefully?

 

[bernardsmith]

Hi TimKonn2 - and welcome.
Not sure that everyone would agree with me but oxidation is much like rust. It takes more than a few minutes of exposure to air for metal to rust. You really don't want to whip air into your mead (if only to prevent it from becoming vinegar) but unless you are pumping O2 from a tank you are not really going to be adding very much oxygen to your mead if you take normal care...