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Aging Questions
- Thread starter NeilV
- Start date
Either. If it's possible that there may still be some gas in it, an airlock. If you're happy it's not gonna ferment any further then you could use a solid bung.
Make sure it's.degassed first.
If in a bucket, you can: Stir the mead (must) with a sanitary spoon (gently) and pick up a little speed. But don't whip or froth it like you would when you're trying to aerate it at the start of fermentation. Just gently stir the liquid without disturbing the yeast at the bottom as much as possible and it should release the still suspended CO2 in it. If you stir too vigorously you could get an eruption! So be careful.
EDITED! Oops, it's in a carboy. You could try swirling it I guess, Or I might try the straight end of a racking cane. Not sure how the experts would do it....
EDITED! Oops, it's in a carboy. You could try swirling it I guess, Or I might try the straight end of a racking cane. Not sure how the experts would do it....
Maybe let it warm up a little and see if the airlock bloops? I'm no expert, but I just pick the thing up (carefully) and shake it. But I always keep an airlock on it so I'm not to worried about dissolved Co2. Another option is one of those silicone breather bungs that have a one way valve.
Williams Brewing has them in several sizes. Silicon vented stopper. I am sure other suppliers do as well.
Just one of the many places that has them...
http://morewinemaking.com/products/...-8v89v6gM6dPiM4kXITUAn4NvLrVWChGa_xoCk1nw_wcB
Amazon too I think
I'm going to leave an airlock on the 1-gal batch I backsweetened yesterday just in case any residual yeast pick up steam and start processing that honey even though I added sorbate and sulfites to it already. There has been barely any airlock activity (most likely passive outgassing) since I added the honey so I plan to switch to a solid bung in a few days and put that jug away for bulk aging.
As long as you check your airlocks on a regular basis, I just don't see the need to court danger by putting a solid stopper on something that's getting stored long-term. Just remember to check them and keep the water level topped up to the line and you're good for as long as needed. I'd rather do that than risk a sudden increase in yeast activity and a possible accident.
