Author Topic: Oxygenate with pure O2 for wine making?  (Read 176 times)

Offline Homebrew_kev

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Oxygenate with pure O2 for wine making?
« on: June 01, 2020, 12:00:29 AM »
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?

Offline joe_meadmaker

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Re: Oxygenate with pure O2 for wine making?
« Reply #1 on: June 01, 2020, 01:37:18 AM »
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.

Offline Homebrew_kev

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Re: Oxygenate with pure O2 for wine making?
« Reply #2 on: June 01, 2020, 01:38:28 PM »
Thanks!

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

Offline erockrph

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Re: Oxygenate with pure O2 for wine making?
« Reply #3 on: June 01, 2020, 02:06:03 PM »
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.
Eric B.

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Offline joe_meadmaker

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Re: Oxygenate with pure O2 for wine making?
« Reply #4 on: June 03, 2020, 03:39:45 PM »
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.

Offline erockrph

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Re: Oxygenate with pure O2 for wine making?
« Reply #5 on: June 03, 2020, 04:21:23 PM »
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.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer