After fermantation is complete, in the event that I need to treat the batch less than gently, (filtering, backsweetening, etc.) would degassing by vacuum reverse the unwanted aeration?
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Does vacuum degassing remove unwanted oxygen?
- Thread starter ComiteRiver
- Start date
Not certain, but even if you were pulling a vacuum to degas then IMO, there is no good reason to assume that this will in and of itself remove oxygen. I would think that unlike CO2, O2 is going to bond to various molecules in the mead. That is the problem of oxidation - not simply the presence of an inert substance but a substance that actively and chemically bonds to other molecules and so changes the taste, and color of your wine. If you have added or allowed air into your mead then I would think - but am not certain - that you are introducing chemical reactions which pulling a vacuum is not going to change. But why would filtering or sweetening "aerate" your mead?
A vacuum will not correct damage done by oxidation. The good news is that mead isn't as sensitive to oxygen as wines and beers. If you do your treatments, filtration, sweetening, etc., with a little care, you won't have problems.
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