Home brewer looking to make a batch of wine. I have 5 gallons of juice that’s been stabilized and all it needs is yeast/nutrient.
Does oxygenating juice give yeast the same benefits of oxygenated wort?
Yes, definitely. Using pure O2, you shouldn’t need to hit the batch with it for very long. I’ve seen a couple places that say about 30 seconds. With 5 gallon batches (of mead) I usually just use a vigorous stir for a handful of minutes to introduce oxygen. When I do 1/2 barrel batches, I will bump it up to using O2.
Thanks!
Is there any benefit to doing a few hits with pure O2? I was thinking of hitting it again 12 hours after pitching
This isn’t specific to wine, but I do hit my high gravity beers (over 1.090-1.100 or so) with an extra shot of O2 about 18 hours after pitching. I do feel like I get better attenuation in those instances.
A good point was brought up by erockrph. What is your projected starting gravity?
If your batch isn’t getting shaken up or stirred to get some oxygen into it, then yes, a hit from an oxygen tank will get it in there. I’ve never used a second dose of oxygen when making mead. I don’t mean to imply this would be a bad thing, I just haven’t seen the need. Most of my batches have an OG around 1.125.
I don’t for mead either, but I think I am probably mixing in a fair amount of O2 with my SNA additions, and probably even when punching down the cap on my melomels.