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    this seems like a good thread to ask this.. I have been aerating with the wine stirrer bit for my powerdrill. did once the first day, took a reading at 1.110, added fermaid-o. aerating twice on day 2, added fermaid-o. today is day 3 and i aerated this morning, plan on doing it again tonight before i add my third pitch of fermaid-o. however, im sitting here thinking about how good it seems to be fermenting, and if i might possibly be at the 1/3 sugar break already. Im going to test tonight and see if i need to aerate again.. My question is, if i did hit it already, and i aerated this morning, did i do any damage to my batch?

  2. #62


    You're fine. You don't have anything to worry about.
    7 out of 4 people have a hard time using their hydrometer!

  3. #63


    Squatchy is right; you have nothing to worry about.

    I routinely oxygenate until the 1/2 sugar-break; past that, you run the risk of sherry-like flavors and other off-flavors. Ken Schramm cites 10% ABV as a limiting guideline. Very few meads exceed 20% ABV when finished, so the 10% guideline effectively meets (or even exceeds) the 1/2 sugar break for most meads. I stick with the 1/2 break because it is a rule of thumb that has worked well for me and because, if anything, it errs on the side of caution.

    See Ken's article "Optimizing Honey Fermentation" (Zymurgy, November/December, 2005), which I am attaching. It is full of both experimental data and insight into the inner workings and hidden mechanisms of the mead fermentations.


    Miruvor Maker and Eternal NewBee
    Mithlond Meadery, Grey Havens, Eriador
    Attached Files Attached Files
    Last edited by Earendil; 11-23-2017 at 01:07 PM.

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