Author Topic: Oxygenating Wine  (Read 1596 times)

Offline dhacker

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Oxygenating Wine
« on: November 29, 2009, 06:26:26 AM »
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?
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Offline mtbrewer

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Re: Oxygenating Wine
« Reply #1 on: November 30, 2009, 04:52:53 PM »
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!

Offline ndcube

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Re: Oxygenating Wine
« Reply #2 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?

Offline dhacker

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Re: Oxygenating Wine
« Reply #3 on: December 02, 2009, 06:10:21 AM »
Don't the instructions for those kits say to "stir vigorously" in a step prior to adding the yeast?

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

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

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Re: Oxygenating Wine
« Reply #4 on: December 02, 2009, 07:13:52 AM »
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.