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Aerate cause bacteria or ruin flavor during backsweeten

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D

duder

NewBee
Registered Member
Mar 8, 2018
2
0
0
This is my first batch and I'm about to add k-sorbate and k-meta then backsweeten. Here are some questions I had...

I've read that you should not aerate after the first third yeasts sugar consumption, which can be done by stirring. So how do I add the meta and sorbate and backsweeten with honey? Especially mixing the honey without aerating? Should you not aerate at this point to not promote bacteria growth? What happens to the flavor of the mead when you do? It seems that just stirring shouldn't highly aerate the mead. I used a bellows foot pump to aerate early on. Then the crappy autosiphon added bubbles during racking, which really annoyed me. Will the backsweetened honey mix evenly after several months? I'm using 1 gallon carboys. 6 different recipes.

Thank you for your time and input!
 
You're confusing aeration with simple stirring. It's not the same you don't need to be concerned like you are. When we talk about air rating were actually making such a vortex that it's creating a massive amounts of oxygen being sucked down into your must. That's way different than adding something and stirring or racking. So don't be concerned about simple stirring and racking those things are just fine. Especially when you are adding so to. Would I do with my Kim's is I add them into a small glass of hot water and stir it up and then you can just poured in the vessel and you're fine at that point
 
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