So there is always talk about how much to aerate in the beggining of fermentation.
I was reading and found some info. In the article it says 10% alcohol is the turning point in which yeast no longer can use oxygen as a nutrient. So in a nut shell I believe we should aerate our mead up to the 10% point. This is also (10%) the point at which DAP is no longer used by yeast as well. Coincidence? I doubt it but I don't have enough science under my belt to tie the two together, yet
Here is a quote
Red wine: 5/10 mg/L at: 1) the start of fermentation, 2) the
day after, and 3) maybe in the following days if needed*.
With each addition you are looking to see a strong decline in
the sharp and stinky negative VSC’s. The wine should be noticeably
fresher in aroma and flavor when you finish each
treatment.
White wine: 5 mg/L at: 1) the start of active fermentation.
At this stage, the wine does not oxidize as the yeast will take
up the oxygen before it can react with the must. The wine
should become noticeably softer and rounder after the dosage.
* It is important to note that while the above dosage rates are safe,
they are being prescribed at the early, more active stages of the fermentation.
Direct additions of oxygen are usually not recommended
after the must has reached 10° alcohol. This is because in the early
stages of fermentation, yeast take up oxygen as a nutrient, and they
do this quickly. However, after 10% alcohol, they no longer uptake
nutrients (oxygen as well), so whole dose impacts on the wine matrix
itself.
This is a link for the entire article if anyone should care to read it. http://morewinemaking.com/public/pdf/oxyfer09.pdf
I was reading and found some info. In the article it says 10% alcohol is the turning point in which yeast no longer can use oxygen as a nutrient. So in a nut shell I believe we should aerate our mead up to the 10% point. This is also (10%) the point at which DAP is no longer used by yeast as well. Coincidence? I doubt it but I don't have enough science under my belt to tie the two together, yet
Here is a quote
Red wine: 5/10 mg/L at: 1) the start of fermentation, 2) the
day after, and 3) maybe in the following days if needed*.
With each addition you are looking to see a strong decline in
the sharp and stinky negative VSC’s. The wine should be noticeably
fresher in aroma and flavor when you finish each
treatment.
White wine: 5 mg/L at: 1) the start of active fermentation.
At this stage, the wine does not oxidize as the yeast will take
up the oxygen before it can react with the must. The wine
should become noticeably softer and rounder after the dosage.
* It is important to note that while the above dosage rates are safe,
they are being prescribed at the early, more active stages of the fermentation.
Direct additions of oxygen are usually not recommended
after the must has reached 10° alcohol. This is because in the early
stages of fermentation, yeast take up oxygen as a nutrient, and they
do this quickly. However, after 10% alcohol, they no longer uptake
nutrients (oxygen as well), so whole dose impacts on the wine matrix
itself.
This is a link for the entire article if anyone should care to read it. http://morewinemaking.com/public/pdf/oxyfer09.pdf