I'm a fan of the method we use in India to aerate a pot of chai. We call it "pulling" -- basically it's pouring from about 3-5 feet above the receiving vessel. I guess I'm just old school like that.
Question: does aerating the must have any bad consequenses (ex. oxidation) that I need to be aware of, and how can those problems be avoided?
Aerating the must after the aerobic portion of fermentation will introduce more oxygen and eventually oxidation. During the anaerobic phase of fermentation it's my practice to stir slowly and not break the surface of the must. This is to keep the yeast in suspension for easier access to the remaining fermentable sugars. It also provides nucleation points, increases surface area and provides rudimentary fining of your mead as the dead cells drop out.
Slow daily stirring also helps normalize pH, temperature and yeast distribution throughout the fermentation vessel which prevents stratification of your must, hot spots, fast/slow pockets of fermentation, and buildup of bacterial colonies.
I do not like "boxing" which A.A. calls "pulling." When pouring from one container to the next you increase the likelihood of airborne contamination and mold infection, especially during pollen season, windy days, humid days, etc.
I'm a believer in traditions that work and don't represent a risk to my batch. I'll keep traditional practices when they are effective and are part of a consistent production process that yields excellent end product.
Hope that helps,
Oskaar