Mead and oxygenating

[João Machado]

Do I need to be supplying everyday oxygen to the must?

If so, can I leave my must open in my porch, secured from the rain and with a net above?

 

[CKuhns]

In the early part of the ferment ( down to 1/3 sugar break) while the yeast are in their aerobic phase they need some oxygen to bud / reproduce.

You typically do that by aerating (stirring vigorously) at yeast pitch and a couple times a day for the first few days.

You can keep your fermenter open covered with a cloth as long as you have an active ferment. Once it slows you will want to seal it.