Aeration is important for providing the reproducing yeasts with the oxygen they need. It is therefore important to aerate well when mixing the must. Per GM expert oppinion, additional aeration over the next couple of days helps as well.
My question is, for how long do I shake the gallon jug to aerate it during the 2-3 days after mixing? From what I am observing, most of what happens is that I am removing the CO2 that is dissolved in the liquid (geyser eruption ensues with loss of liquid ) During preparation of the must, I shook for a good 5 minutes. Do I have to do the same during additional aerations?
Also, found a post out there that discussed the addtion of yeast husks as a substitute to aeration as these provided the reproducing yeasts with the lipids they need for strong cell wall growth. Is this on track and which method produces the better mead (personal oppinion and taste are obviously a factor here, but still interested to see what you all think).
Thanks,
Angus
My question is, for how long do I shake the gallon jug to aerate it during the 2-3 days after mixing? From what I am observing, most of what happens is that I am removing the CO2 that is dissolved in the liquid (geyser eruption ensues with loss of liquid ) During preparation of the must, I shook for a good 5 minutes. Do I have to do the same during additional aerations?
Also, found a post out there that discussed the addtion of yeast husks as a substitute to aeration as these provided the reproducing yeasts with the lipids they need for strong cell wall growth. Is this on track and which method produces the better mead (personal oppinion and taste are obviously a factor here, but still interested to see what you all think).
Thanks,
Angus