[Homebrew_kev]

Home brewer looking to make a batch of wine. I have 5 gallons of juice that’s been stabilized and all it needs is yeast/nutrient.

Does oxygenating juice give yeast the same benefits of oxygenated wort?

[joe_meadmaker]

Yes, definitely.  Using pure O2, you shouldn't need to hit the batch with it for very long.  I've seen a couple places that say about 30 seconds.  With 5 gallon batches (of mead) I usually just use a vigorous stir for a handful of minutes to introduce oxygen.  When I do 1/2 barrel batches, I will bump it up to using O2.

[Homebrew_kev]

Thanks!

Is there any benefit to doing a few hits with pure O2? I was thinking of hitting it again 12 hours after pitching

[erockrph]

Thanks!

Is there any benefit to doing a few hits with pure O2? I was thinking of hitting it again 12 hours after pitching

This isn't specific to wine, but I do hit my high gravity beers (over 1.090-1.100 or so) with an extra shot of O2 about 18 hours after pitching. I do feel like I get better attenuation in those instances.

[joe_meadmaker]

A good point was brought up by erockrph.  What is your projected starting gravity?

If your batch isn't getting shaken up or stirred to get some oxygen into it, then yes, a hit from an oxygen tank will get it in there.  I've never used a second dose of oxygen when making mead.  I don't mean to imply this would be a bad thing, I just haven't seen the need.  Most of my batches have an OG around 1.125.

[erockrph]

A good point was brought up by erockrph.  What is your projected starting gravity?

If your batch isn't getting shaken up or stirred to get some oxygen into it, then yes, a hit from an oxygen tank will get it in there.  I've never used a second dose of oxygen when making mead.  I don't mean to imply this would be a bad thing, I just haven't seen the need.  Most of my batches have an OG around 1.125.

I don't for mead either, but I think I am probably mixing in a fair amount of O2 with my SNA additions, and probably even when punching down the cap on my melomels.