Mead Lovers Digest #0197

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 8 months ago

 

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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