How best to avoid volcanic mead eruptions?

[NeverDie]

About 30 seconds while stirring the wand around. There is a science behind it, yeast want something like 15 ppm oxygen, but without a DO meter there's no way to know what you have. I just wing it and watch the bubbles...

What about the water in the Go-Ferm solution for rehydrating yeast? Should that be oxygenated as well?

 

[Maylar]

What about the water in the Go-Ferm solution for rehydrating yeast? Should that be oxygenated as well?

No, LOL. The directions say to stir gently.

 

[NeverDie]

I'm now thinking that the easiest and speediest way to de-gas and aerate without without risking a volcanic mead eruption will be to do primary fermentation in an oversized bucket: say 5 gallons of must in a 12.8 gallon HDPE brewer's spigot bucket would, I imagine, give plenty of headroom without having to gingerly ramp up the drill speed and duration. Up to now I had been avoiding plastic fermentation buckets, but now I have a reason to give one a try.

 

[bob1852]

I use plastic buckets for primary for all of my mead batches.

2 gallon buckets for 1 gallon batches and 7.9g buckets for 3-5 gallon batches.

It's much easier to work with nutrients and fruit when you don't have any constrictions in mouth size.

 

[Seamonkey84]

I’m doing a 3 gallons berry BOMM in a 7 gallon bucket. Luckily It’s never close to foaming up to the top. I prob could of easily gotten away with a 5 gallon bucket, but that fruit floats pretty high too.