Another Airing question

[usaftrevor87]

Asking an aging question around here is bound to get a million different opinions. Some I've read are only air 24-48 hours, some say use a fish tank bubbler for better taste, etc... I was reading the parent site and saw one method was:
"it's been a proven fact (discovered by rum distillers) for years- carbonic acid gasses formed in the mash, then carried over in the distillate, are capable of staying in solution, and causing a noticable sharpness - a period of "breathing" (typically 30 days) can allow this gas to escape."

I have a couple questions I'm hoping someone can answer for me.
1. Do you think the 30 days is during or after oaking?
2. Do you think that this is a coffee filter type airing out or more of a bottle with a natural cork airing? Both air, but obviously the coffee filter over the mason jar lets way more flow.

Anyone have any suggestions?
I did an apple brandy and I have a couple jars going with different oaking techniques I wanted to try, but wasn't sure about the airing portion. Thanks

[planethax]

I would think that since the oak barrels are not seal there is some constant airing involve.

I have read where some use mason jar lids on backwards while aging to keep away from rubber seal but to also allow some airing at the same time.

Newb here but that would be my take on it.

I am currently reading more about airing/aging/flavouring