To simplify things, I divide the fermentation process in two stages,

  1. The Aerobic stage
  2. The Anaerobic stage

The term¬†Aerobic means Air present, were the Must is exposed to the air (The carboy’s neck is covered with a cloth¬†to prevent insects from going in). This stage only lasts between a week or two.

This stage is necessary when one home-brews in large quantities in order to help the yeast to colonize the Must and start feeding on the sugars present inside the Must to convert it into alcohol.

Basically, this stage serves to build the yeast colony within the Must, and once the Must is colonized, the actual conversion from Must to Mead takes place through the 2nd stage of the fermentation; the Anaerobic fermentation.

More information will follow


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