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Staggered Must addition vs over oxygenation

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D

Deadly-Ink

NewBee
Registered Member
Dec 6, 2018
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California
I have a question. I’ve just started my second batch of mead after a poor showing of my first more than a year ago. My first attempt was a quick gallon with little information save a couple youtube videos and a simple recipe. I have since wanted more, so more I am attempting. After much more studying and hunting for information I am/was making a five gallon batch. My trouble begins as I realize my carboy holds just over 4 gallons not five. My question is more involved.
I watched Coleen Bos talk about yeast health and picked up a method that could help keep it healthy. Her method suggests adding must in staggered amounts and at low initial gravity, gradually increasing the gravity with each subsequent addition. I’ve seen many people move toward a staggered nutrient addition, which I am doing as well, but she was the only person making the staggered must addition suggestion. I am attempting this method but I have a concern. Oxygen getting into the fermenting must as the staggered additions of must are combined. I am doing my level best to limit adding any undue oxygen to the additions of must and I am aware CO2 is heavier than air so not much excess oxygen will get in the carboy when opened. I’m still concerned.
Is the additional oxygen, although slight I believe, going to cause my mead to turn into something vile?
 
S

Squatchy

Lifetime GotMead Patron
Lifetime GotMead Patron
Nov 3, 2014
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You really don't need to worry about that, especially during fermentation. If you are going to age with a ton of headspace for months on end that's one thing. But especially during fermentation. O2 can't even get to your must with so much CO2 being off-gassed.

I think staggered must additions is batshit crazy and see no need for that. It's stupid. You get your yeast used to the osmotic pressure when you add your must to your rehydration slurry as you are attemperating the temperatures just prior to pitch. Osmotic stress doesn't even start to come into effect until 1107. And I have made many meads way higher. Some as high as 1160-70. You need to pitch a lot more yeast for that. But it still works fine.

Can you give me the link to the Coleen Bos talk please
 
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