I have a batch of traditional mead that has been split into three one-gallon jars for bulk aging (they all have airlocks). However, the mead was pretty gassy when I tasted it on Friday. I did some research and the sour flavor my batch has may be caused (in part) by carbon dioxide in solution, i.e. carbonic acid. The airlocks are totally still normally but I noticed they bubbled more often for a few minutes whenever I picked up a jar or sloshed it around a bit during moving. This gave me an idea: maybe I could pick up the one-gallon jugs and shake them up once every few days to get the gas out during the first few weeks of aging? Good idea or bad idea? The only harm I can think of is oxygenation but surely most of the oxygen that was in the headspace has been displaced by CO2 now.
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