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Should You Add Oxygen to Homemade Wine and Mead?

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Загружено: 2025-10-13

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Oxygen — it’s all around us, but what’s it really doing to your homemade mead, wine, beer or hard cider? In this episode of The Fermenstation, Brian and Derica dive deep into the age-old question: Is oxygen your brew’s friend or its worst enemy? From mead and wine to cider and beer, we’re talking about when you want air in your ferment… and when it’s the kiss of death.

We’ll break down how oxygen helps yeast thrive early on, why it can turn your finished drink into a cardboard-flavored disaster later, and what simple habits can save your brews from the dreaded oxidation monster. Expect science, laughs, and maybe a few bad puns along the way — because that’s just how we roll.

If you’ve ever wondered whether to shake, stir, or seal your ferment tight — this one’s for you. Grab a glass, pull up a chair, and let’s talk about the invisible gas that can make or break your next batch! 🍯🍷🍎🍺

Looking for Recipes? Check out our Main Channel, City Steading Brews:    / @citysteadingbrews  

Related Videos:
Headspace and Oxidation:    • Fermenstation Headspace and Oxidation for ...  
How to Fix a Stall:    • How to FIX a Stalled Mead, Wine, Cider or ...  
Aging Homebrew:    • Aging Mead, Wine, Cider And Beer - Should ...  
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Should You Add Oxygen to Homemade Wine and Mead?

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