Hey guys,
My first batch of sweet mead is coming along nicely. I just hit the 1/3 sugar break today and dropped in my final nutrient addition. From what I understand, the yeast is going to go anarobic soon and oxygen will be bad.
So my question is: How do I degass this from here out?
Until now I'd been WTC out of it with a whisk 2x a day until the foam subsided. I'd heard some people say that they shake the bucket frequently. Others say they open the lid and carefully stir the must without splashing. What's the deal? How do you degass the mead at this stage of the game?
My first batch of sweet mead is coming along nicely. I just hit the 1/3 sugar break today and dropped in my final nutrient addition. From what I understand, the yeast is going to go anarobic soon and oxygen will be bad.
So my question is: How do I degass this from here out?
Until now I'd been WTC out of it with a whisk 2x a day until the foam subsided. I'd heard some people say that they shake the bucket frequently. Others say they open the lid and carefully stir the must without splashing. What's the deal? How do you degass the mead at this stage of the game?