I see 'bait buddies' and 'liquid oxygen' supplements. Can I use these to oxygenate the water to give the yeast nutrients when starting mead fermentation? None of them really say the actual ingredients. Do they leave behind additives? Are they food safe for humans? I imagine the 'liquid oxygen' supplement is, but that product description uses words in an entirely different way from their normal meanings. Liquid oxygen is freezing cold. If it means oxygenated water, how does it not degas during shipping? How many drops would I need for 5 gallon fermentation?


What about magnesium oxide? I know magnesium is safe to drink. Does the oxygen dissolve in the water?


I wouldn't think of these things necessarily food safe. I wouldn't be adding something like this to my beer/mead without knowing what other substances are in it. You are overthinking the oxygenation/aeration process.

Aside from using a small O2 tank and stone; people are making excellent mead by simply agitating the must during transfer and/or shaking the must in the fermentor for 5 minutes. There is plenty of O2 in the headspace for good yeast health. It's just a matter of ensuring enough contact with the must. Shaking or agitation temporarily increases the surface area of the must with that available O2.


If you want alcohol, you don't need to oxygenate the water - this will give you vinegar instead. Seperate answer, almost everything designed for a fish tank (like bait buddies) will be fit for human consumption because the fish live in the oxygenated water.

  • Are you sure? I thought yeast start living on oxygen to start fermentation and reproduce. – Chloe Jun 9 at 17:24
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    An oxygenated environment can be helpful for the yeast, but when brewing your aim isn't to get a healthy yeast culture but to get alcohol. Yeast that grows in an oxygenated environment produce a larger proportion of vinegar. Alcohol left on it's own in an oxygenated environment will gradually turn to vinegar as well. – Ciaran Haines Jun 9 at 17:28
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    Yeast won't make 'vinegar' in the presence of oxygen. You are confusing some of your fermentative food science concepts I think. Vinegar comes from acetic acid production which comes from microbes other than traditional brewers yeast. – brewchez Jun 10 at 12:07

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