As I was shaking my week old mead tonight to resuspend the yeast I wondered if I was causing any potential oxidation issues? I made a gallon batch, and was shaking & twisting it with the airlock still on. As I was shaking CO2 was still bubbling away happily, so is this OK? How about if I remove the airlock, with CO2 being heavier than air, will I really run into a problem? What amount of air will actually cause oxidation, too?
Thanks again!
Thanks again!