Mixing & Oxygenation
Quite obviously, you'll need to stir your brew at some point, to make sure it's all evenly distributed (if using concentrates which can settle on the bottom otherwise) but it is very important to oxygenate your brew as well. This way, you can be sure that your yeast will get off to a healthy start and reproduce effectively at the beginning of fermentation. If the cell count is still low before the dissolved oxygen runs out, your yeast may struggle to ferment everything down to the desired gravity.
The simplest (but quite laborious way) is to vigourously stir the wort or must, folding in lots of oxygen, for at least 15 minutes. You can also use another sterilised vessel, such as a bucket and pour back and forth, from a height. We also sell powered oxygenating devices (these will be added to website very soon).
You must only use a plastic or metal implement to stir your brew so that it can be safely sterilized with chemicals and so that it will not harbour, and pass on infections into your product.