View Full Version : What to do if you suspect you allowed access oxagen to get at the mead.

01-03-2016, 04:08 PM

i am making mead for the first time, and have just finished transferring it from the primary to the secondary fermenter. At this point nearly all bubbling has stopped from the air lock. After doing so, I mis-read a reading of alcohol content, which lead me to believe that the fermentation was stuck. I stupidly decided that giving it quick stir might help. ( i gave it a minimal stirring, only using a straight rod, and only stirring for about 10-15 seconds) I then realized that my mistake in reading the alcohol content, and am now afraid that I have introduced to much oxygen and will end up with vinegar tasting mead. I read that maybe adding certain tablets may help to prevent viniger tastes if exposed to oxygen. any advice would be appreciated. thanks.

01-03-2016, 05:30 PM
Just leave it to finish and clear.

Generally, you wouldn't oxygenate at such a late stage, but meads, specifically traditionals, benefit from honeys ability not to spoil. If there's any fermentation still happening, any air introduced will be consumed by the yeast (the oxygen element anyway). At the same time, the yeast will be producing both alcohol and CO2. The CO2 will slowly come out of solution and as it's heavier than air, blanket the liquid/gas interface and push the air out.

While using air/O2 so late isn't encouraged, it's less (much less) of an issue than with wines and beers......

01-03-2016, 10:56 PM
+1 fatbloke. You don't have a thing to worry about.