Hello,
I was wondering if wine yeast would benefit from a shot of oxygen at the start of fermentation? I realize that oxygen is BAD later in fermentation, but when brewing beer it's a good idea to give the wort a shot of oxygen to help the yeast with the initial reproduction cycle and to give a cleaner more attenuative fermentation.
Since I've got the fancy wand with the the stainless sir stone on it - I was wondering if I should hit my wine with some oxygen and if how much. i.e. with beer it's usually 30 sec to 1 min at 1 litre per minute. the length depends upon the SG of the wort.
Thanks!
I was wondering if wine yeast would benefit from a shot of oxygen at the start of fermentation? I realize that oxygen is BAD later in fermentation, but when brewing beer it's a good idea to give the wort a shot of oxygen to help the yeast with the initial reproduction cycle and to give a cleaner more attenuative fermentation.
Since I've got the fancy wand with the the stainless sir stone on it - I was wondering if I should hit my wine with some oxygen and if how much. i.e. with beer it's usually 30 sec to 1 min at 1 litre per minute. the length depends upon the SG of the wort.
Thanks!