On another site (and in a few recipes I've seen on this site) that I frequent, someone mentioned utilizing airstones, similar to the kind used in aquariums, to oxygenate the must prior to pitching the yeast. Now, being the lazy bastard that I am, this sounds more enticing than the stirring or shaking I've been doing, and possibly more thorough, as well.
Is this common practice? After use, how does one ensure that the porous surface of the stone is well cleaned? Guess I'm just curious as to the overall effectiveness of this method.
Always lookin' to learn more!
Is this common practice? After use, how does one ensure that the porous surface of the stone is well cleaned? Guess I'm just curious as to the overall effectiveness of this method.
Always lookin' to learn more!