I come from the brewing world. Of late I've been getting into making mead and so I've been perusing this forum. It is amazing how different these two worlds are from each other. In particular nobody ever seems to talk about oxidization. Oxidized wort/beer is of huge concern for brewers, especially the big ones. The macro brewers even mill under deaerated water to reduce O2 content in their grists.
I am wondering if any of you mead makers concern yourselves especially with this. If oxidation does occur in a mead or wine, how does it show up (in beer it is often described as a wet paper or cardboard flavor, sometimes even a sherry flavor)? Are there any oxidized flavors that are desired in mead? Is there anything that has reducing power in mead (for example, vitamin C/ascorbic acid, dark malts in beer...)?
I ask because some people recently moved several carboys of my mead up a flight of stairs without my supervision and this kind of thing always makes me worry. I am guessing they will be fine, but you know, they're my babies...
So please, share with me your knowledge and experience with oxidization in mead and wine.
I am wondering if any of you mead makers concern yourselves especially with this. If oxidation does occur in a mead or wine, how does it show up (in beer it is often described as a wet paper or cardboard flavor, sometimes even a sherry flavor)? Are there any oxidized flavors that are desired in mead? Is there anything that has reducing power in mead (for example, vitamin C/ascorbic acid, dark malts in beer...)?
I ask because some people recently moved several carboys of my mead up a flight of stairs without my supervision and this kind of thing always makes me worry. I am guessing they will be fine, but you know, they're my babies...
So please, share with me your knowledge and experience with oxidization in mead and wine.