Hi all,
I used to aerate only the first 3 days after pitching the yeast. I read that most people aerate till 1/3 sugarbrek, so I decided to do more aeration until 1/3 sugarbreak.
The first 5 days I stirred twice a day. After that I put the mead in a air-locked carboy. The mead just started to ferment so I think it will take a few day before 1/3 sugarbreak is reached. During that time I want to stir / aerate daily.
Yesterday I stirred the mead and there was a lot of foam-forming when I stirred the mead. A few minutes after stirring, the foam disappeared.
My question: should I still aerate till 1/3 sugarbreak alhough a lot of foam is creaded during daily stirring? Is it just CO2 that is released and no problem?
Is it of any use at all to do aeration after fermentation is starten but 1/3 sugarbreak is not reached?
I used to aerate only the first 3 days after pitching the yeast. I read that most people aerate till 1/3 sugarbrek, so I decided to do more aeration until 1/3 sugarbreak.
The first 5 days I stirred twice a day. After that I put the mead in a air-locked carboy. The mead just started to ferment so I think it will take a few day before 1/3 sugarbreak is reached. During that time I want to stir / aerate daily.
Yesterday I stirred the mead and there was a lot of foam-forming when I stirred the mead. A few minutes after stirring, the foam disappeared.
My question: should I still aerate till 1/3 sugarbreak alhough a lot of foam is creaded during daily stirring? Is it just CO2 that is released and no problem?
Is it of any use at all to do aeration after fermentation is starten but 1/3 sugarbreak is not reached?