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Oxygenating Wine

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dhacker:
Just made my second kit from Cellar Classic . . a Syrah. It dawns on me that the instructions say to sprinkle the yeast on top (do not stir). After everything was button up in the ferment bucket, I wondered if you should or should not oxygenate the must like you would the wort.

Yea or nay?

mtbrewer:
Nay. The reason we oxygenate beer is because  the boiling process leaves the wort lacking o2. With wine, we do not have that problem. Although, when I make wine, I do stir it twice a day during the primary, mostly to keep the yeast in suspension. I cannot see any reason it would hurt it, but I don't really think it will do any good either. Good Luck!

ndcube:
Don't the instructions for those kits say to "stir vigorously" in a step prior to adding the yeast?

dhacker:

--- Quote from: ndcube on December 01, 2009, 08:00:04 AM ---Don't the instructions for those kits say to "stir vigorously" in a step prior to adding the yeast?

--- End quote ---

Affirmative . . so you can get the bentonite mixed in.

The bubbler is chugging away so the yeast seem happy enough.  :)

ndcube:
Glad your yeasties are happy.   :D

Whether the must needs the O2 or not, vigorous stirring is going to dissolve O2 into it if it's not already saturated.

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