• PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.

First use of O2 stone/system

Toggle sidebar
Barrel Char Wood Products
4give

4give

Honey Master
Registered Member
Jan 1, 2018
402
76
28
Montrose, CO
Hey folks!
I decided for my second round of batches of mead that I'd get a O2 stone. I'm still doing small, 1 gallon, batches while getting this mead process down and experimenting too. My main question is about how long should I leave the O2 on in a 1 gallon batch? 1-2 minutes, 30 seconds, etc.?

From what I've studied I believe I don't need/want to add O2 after the 1/3 sugar break, but please correct me if I'm wrong.

Thanks!
 
T

Trenchie

NewBee
Registered Member
Feb 1, 2017
54
1
0
Howdy,

in my 6 gallon batches, I disperse the O2 for about 2 minutes. After I've aerated, stirring out all the CO2 bubbles, I run the O2 for a minute while lightly stirring. Then I'll continue the O2 for another 30sec to 1 min with the must settled. I do this twice daily, following the same pattern as the TIOSNA ... which has a 1/3 sugar break objective. I also usually offset the O2 addition from the FermaidO additions so that to give myself more aerations/stirrings.

note that the rate of O2 release is somewhat subjective. I open the O2 bottle untill I get an obvious stream of gas breaking the surface, so much that it only slightly upwells the must. having a geyser of bubbles is (for me) too much and wasteful.

there are several older threads on O2 aeration and the theory behind use of O2 compared to stirring. the basic idea is that yeast need O2 and they get only minimal O2 from stirring or from surface exposure to air.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom