O2 The Enemy!

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Synopsis: How do I prevent these oxygen thriving bacteria? Is there a way to reduce the oxygen during the final stabilizing and bottling phase?

STORY:
I recently had a batch of banana wine ruined from an acetobacter. My deduction was too much head space and an unsanitary slip up at some point.

Thats the second time thats happened out of the 5 or so batches ive made. I started a new batch and so far there are no signs of contamination. HOWEVER, to ensure there is no O2 in my carboys Ive been putting in a couple tea spoons or so of sugar after every racking to encourage the yeast to push the oxygen out and replace it with CO2, but obviously when I stabilize it and back sweeten it there will be nothing to help push the small amount of O2 headspace out…
So my question is: How do I prevent these oxygen thriving bacteria? Is there a way to reduce the oxygen during the final stabilizing and bottling phase?
 
Once initial fermentation is complete, Kmeta plus minimal headspace is the key to O2 control. By minimal headspace I mean about 1" of space in the neck of the carboy. I add Kmeta at every racking. You need that plus Potassium Sorbate to stabilize it. The Kmeta will help to absorb oxygen and hinder the growth of acetobacter.
 
I've had half empty carboys for a month or two without oxidation. I use sulfite though and I don't think it would be an issue when using sulfite and a working airlock with liquid in it. Never had issues
 
Last edited:
Once initial fermentation is complete, Kmeta plus minimal headspace is the key to O2 control. By minimal headspace I mean about 1" of space in the neck of the carboy. I add Kmeta at every racking. You need that plus Potassium Sorbate to stabilize it. The Kmeta will help to absorb oxygen and hinder the growth of acetobacter.
ok i will try that thank you
 
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