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Mead Lovers Digest #0197
Mead Lover's Digest #197 Thu 19 August 1993
Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Contents:
Chilling and oxidation (Rick Myers)
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Date: Wed, 18 Aug 93 9:13:28 MDT
From: Rick Myers <rcm@col.hp.com>
Subject: Chilling and oxidation
> * Chilling has _NOTHING_to_do_with_oxidation_ (I keep seeing this...). In
> fact, before fermentation you want oxygen in the must. Chilling prevents
> bacteria from getting a head start on the yeast, as certain bacteria like
> their food warm.
Sorry, chilling has EVERYTHING to do with oxidation (you keep seeing
this for good reason!). If you aerate your must while it is hot, YOU
ARE OXIDIZING IT (and very rapidly, too)! It is true you want oxygen
in the must, but ONLY AFTER IT HAS COOLED! If you are going to aerate
the must, COOL IT FIRST!
- --
Rick Myers rcm@col.hp.com
Information Technology Specialist
Hewlett-Packard
Network Test Division
Colorado Springs, CO
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End of Mead Lover's Digest
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