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Pudge
10-06-2012, 05:23 PM
I've brewed beer now for almost 4 years. I want to move to a mead or two just to experiment. A concern and something to avoid with beer is oxidation. How much of a factor is it with mead?

I built a kegerator and have CO2 on hand. I could potentially flush containers/bottles,etc.

Chevette Girl
10-06-2012, 07:04 PM
Seems like the common consensus is that beer is far more prone to oxidation than wine, and wine is more prone to oxidation than mead.

My own experiences suggest that the level of residual sugars might have something to do with it too, I've left JAO (Joe's Ancient Orange mead, generally finishes around 1.025 for me) with 1/4 gallon of headspace in a 1 gal jug for months with no ill effect, but I had a dry wild grape wine start to oxidize within days of being in an oversize carboy.

akueck
10-06-2012, 09:12 PM
If you've got the equipment, I vote for flushing with CO2 for everything after the fermentation is done. Can't hurt and it might help.