To aerate or not

[parrothead600]

More nervious n00b advice.
I have a 5 gallon batch that has been in the primary fermenter for 3 weeks. It started out @ 1.052. I took a reading today and it is at .998. I plan on racking it into the secondary. Should I aerate this by allowing it to splash into the secondary while I'm siphoning it or should I tilt the secondary to prevent any splashing/aeration?

 

[dinnerstick]

prevent aeration!! i am not TOO careful but i would avoid splashing.

 

[truckjohn]

Aeration is needed at the beginning of the ferment to help the yeast reproduce....

At the end like you are -- all it does is to help wild beasties take hold and to make vinegar and oxidize your cider....

Carefully siphon and avoid splashing it...

 

[Calder]

DO NOT INTRODUCE OXYGEN - SIPHON GENTLY.

Yeast need oxygen to reproduce at the start of fermentation. Once fermentation has started, any oxygen introduced will add off flavors; either sherry like flavors or wet cardboard.

Do everything you can to minimize splashing.

 

[CampFireWine]

I think the op may have confused degassing with aeration perhaps.

 

[parrothead600]

I think the op may have confused degassing with aeration perhaps.

Being a total n00b, I'm not sure what you mean by "degassing". What I am planing on is siphoning into a carboy and I wasn't sure if I should just let it splash from the hose into the carboy or if I should tilt the carboy to prevent splashing.
I have heard that gentle splashing into the carboy can be good as it will re-activate (for lack of a better term) the yeast to produce a protective layer of CO2 soon after the racking. Apparently I misunderstood what I was reading.

 

[Yooper]

Being a total n00b, I'm not sure what you mean by "degassing". What I am planing on is siphoning into a carboy and I wasn't sure if I should just let it splash from the hose into the carboy or if I should tilt the carboy to prevent splashing.
I have heard that gentle splashing into the carboy can be good as it will re-activate (for lack of a better term) the yeast to produce a protective layer of CO2 soon after the racking. Apparently I misunderstood what I was reading.

Well, your yeast is done working, so there won't be any layer of CO2 to prevent oxidation. I usually rack (quietly, no splashing) at 1.010-1.020 to prevent possible oxidation.

You also want to "top up" and avoid headspace in a carboy. You want to do everything in your power at this point to prevent oxygen from getting to your cider.

 

[parrothead600]

Well, your yeast is done working, so there won't be any layer of CO2 to prevent oxidation. I usually rack (quietly, no splashing) at 1.010-1.020 to prevent possible oxidation.

You also want to "top up" and avoid headspace in a carboy. You want to do everything in your power at this point to prevent oxygen from getting to your cider.

Seeing that I am @ .998 and the cider has clarified, Should I rack it to the secondary? FWIW, after I took my reading & replaced the lid & airlock. The capsule in the airlock was bottomed out (not floating). After a couple of hours I noticed that the capsule was floating at the top of the airlock, so there appears to still be some activity.

 

[Yooper]

Seeing that I am @ .998 and the cider has clarified, Should I rack it to the secondary? FWIW, after I took my reading & replaced the lid & airlock. The capsule in the airlock was bottomed out (not floating). After a couple of hours I noticed that the capsule was floating at the top of the airlock, so there appears to still be some activity.

Yes. I like to rack at about 1.010-1.020 so there is still some activity to help protect the wine/cider/mead from oxidation, but you can do it now without worry.

 

[CampFireWine]

Being a total n00b, I'm not sure what you mean by "degassing".

Thats why I threw that out there so you would be able to look it up hoping you would realize it's about time to remove the air. You probably need to degas somewhere along the line before bottling.