Does cider need a lot of oxygen?

[thechemister]

My only other experience with homebrewing is making mead. For mead it is necessary to shake the must vigorously before pitching the yeast in order to make sure there is lots of oxygen in the must.

Is this necessary for cider?

 

[Bent-Brewer]

No need - you can technically just pitch the yeast directly into the cider and let it go to town on its own.

Edit: You can, but you don't have to. I just poured the cider directly into my bucket and that gave it plenty enough oxygen.

 

[phug]

The only time mine gets shaken vigorously is if it's a one gallon batch that has lots of sugar to be dissolved


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[MarkKF]

I always use a yeast starter. 1/3 gal. of just cider in a one gal. glass jug. That gets shaken every 4-6 hours till the yeast is very active. Then I add it to my 5 gal. car boy.


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[biochemedic]

Any fermentation will do better with aeration, and if possible, frank oxygenation... The early stages of the yeast life cycle are aerobic, and you will get a much more healthy fermentation if you oxygenate your wort/must/cider...