So I just read a blog from someone on here about yeasts and their cycle during fermentation. It generated some questions I have regarding the use of airlocks during primary.
I've always just assumed that having the primary under airlock and stirring was okay - haven't had any issues with fermentation on the batches I've done (on my 3rd), but the blog I read indicates that as the initial phase of yeast ends (yeast reproduction), the lack of oxygen is good because they eat the sugar thereby producing alcohol and without oxygen, they stop replication. If oxygen is present however and replication hasn't ended, they will use the sugar to replicate, and use the oxygen as a food source? I'm assuming that when only sugar is present, there's nothing to allow for replication, and they just eat and die.
So, if I have my primary under airlock, and fermentation is proceeding well, it seems to make sense that at some time during the first week, I should stop stirring, and just allow the fermentation to proceed un-interupted. Otherwise, the stirring will introduce oxygen, and impede alcohol production.
So the big question is:
How do you know when to stop stirring and introducing oxygen. What visible or other perceivable observation can be made that would tune you into this point in time? I've simply been fermenting to the point where my bubbler slows to an acceptable rate, then I rack and stop stirring. However, it sounds like I should be stopping my stirring much sooner.
I've not hurt my alcohol production based on hydrometer readings, so I'm assuming its fine, but I'm curious either way what the ill effects of my stirring might have on wine production/results.
I've always just assumed that having the primary under airlock and stirring was okay - haven't had any issues with fermentation on the batches I've done (on my 3rd), but the blog I read indicates that as the initial phase of yeast ends (yeast reproduction), the lack of oxygen is good because they eat the sugar thereby producing alcohol and without oxygen, they stop replication. If oxygen is present however and replication hasn't ended, they will use the sugar to replicate, and use the oxygen as a food source? I'm assuming that when only sugar is present, there's nothing to allow for replication, and they just eat and die.
So, if I have my primary under airlock, and fermentation is proceeding well, it seems to make sense that at some time during the first week, I should stop stirring, and just allow the fermentation to proceed un-interupted. Otherwise, the stirring will introduce oxygen, and impede alcohol production.
So the big question is:
How do you know when to stop stirring and introducing oxygen. What visible or other perceivable observation can be made that would tune you into this point in time? I've simply been fermenting to the point where my bubbler slows to an acceptable rate, then I rack and stop stirring. However, it sounds like I should be stopping my stirring much sooner.
I've not hurt my alcohol production based on hydrometer readings, so I'm assuming its fine, but I'm curious either way what the ill effects of my stirring might have on wine production/results.