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Old 12-23-2011, 12:46 AM   #1
mpelechaty
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Default Degassing Science?

Hi,

I posted this in the mead forum, but haven't had any luck.

I am looking for a good resource which describes the science behind degassing mead during the primary fermentation.

What I have gathered thus far is that the co2 produced during fermentation can be toxic to the yeast which will cause them to produce esters which cause off or harsh flavors. Is that correct?

Cheers,
Michael J. Pelechaty

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Old 12-23-2011, 01:40 AM   #2
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If CO2 is toxic to yeast, why do the wee beasties insist on producing CO2?

Cheers!

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Old 12-23-2011, 02:40 AM   #3
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What's wrong with shaking or stirring? Did you mix your honey with warm water or just dump it in? When I did it, it wasn't glumpy, so....

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Old 12-23-2011, 03:29 AM   #4
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Quote:
Originally Posted by day_trippr View Post
If CO2 is toxic to yeast, why do the wee beasties insist on producing CO2?

Cheers!
Probably for the same reason they insist on producing alcohol which is also toxic to yeast.

Attempting to de-gas during active fermentation would seem to be an exercise in futility.
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Old 12-23-2011, 03:41 AM   #5
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Originally Posted by day_trippr View Post
If CO2 is toxic to yeast, why do the wee beasties insist on producing CO2?

Cheers!
You insist on producing feces and yet would probably be discontent to hang out in a pile of crap.
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Old 12-23-2011, 03:52 AM   #6
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You insist on producing feces and yet would probably be discontent to hang out in a pile of crap.
Bad analogy. While I do insist on producing excrement, I don't live, eat and respire in said production

Cheerss!
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Old 12-23-2011, 03:56 AM   #7
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Bad analogy. While I do insist on producing excrement, I don't live, eat and respire in said production

Cheerss!
If you were stuck in a carboy you would!
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Old 12-23-2011, 03:58 AM   #8
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Quote:
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Probably for the same reason they insist on producing alcohol which is also toxic to yeast.[...]
I suspect this is another defective analogy. A given strain of yeast will simply stop digesting sugars once the alcohol level reaches the limit of its tolerance...

Cheers!
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Old 12-23-2011, 04:02 AM   #9
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I suspect this is another defective analogy. A given strain of yeast will simply stop digesting sugars once the alcohol level reaches the limit of its tolerance...

Cheers!
And wouldn't the just do the same when they reach the CO2 level of their tolerance?

http://www.abgbrew.com/pdf/ibssupplement.pdf if you're interested. apparently the american brewer's guild believes that CO2 can be bad for yeast, even if you don't.
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Old 12-23-2011, 04:09 AM   #10
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Quote:
Originally Posted by discnjh View Post
And wouldn't the just do the same when they reach the CO2 level of their tolerance?

http://www.abgbrew.com/pdf/ibssupplement.pdf if you're interested. apparently the american brewer's guild believes that CO2 can be bad for yeast, even if you don't.
Classic case of "context is everything".

"The yeast essentially suffocates in high CO2 environments, and the uptake of nutrients is inhibited. It is important to note that it is not CO2 pressure alone which cause inhibition of yeast, but rather saturation of the yeast cells with CO2 (saturation can build up while yeast is in a tank under pressure)."

My yeast don't ferment in a pressurized environment. They are happy yeast...

Cheers!
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