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?
Read this about aeration. Better mead making techniques!!!
- Thread starter Squatchy
- Start date
-
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.
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.
≈≈≈≈≈≈≈≈≈≈≈≈≈≈
Eärendil
Miruvor Maker and Eternal NewBee
Mithlond Meadery, Grey Havens, Eriador
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.
≈≈≈≈≈≈≈≈≈≈≈≈≈≈
Eärendil
Miruvor Maker and Eternal NewBee
Mithlond Meadery, Grey Havens, Eriador
Last edited:
