Is degassing really necessary? My fermentation looks to be about done and I was going to let it sit in the carboy for about a couple of extra months ... will I still need to degass? And if so ... what it the easiest / best process?
Whatever doesn't kill me ...... had better run alot faster than I can ....
No degassing should be necessary. It's only usually done with kit wines, because they are sort of rushed to bottling. With a mead, and longer term aging, the wine should degas on it's own. If it's bubbly, it should be degassed, but that's rare.
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