...that is the question!
I'm working on some mead and some cider, and since I'm making more cider than mead, I'm starting this thread here.
Some articles/books/magazines I've read tell you to agitage the fermenting must/wort every few days to resuspend the yeast from the yeast bed into the solution.
When I did this with the cider, LOTS of CO2 was released (just like agitating a carbonated beverage, which makes sense) but I'm wondering if I should or should not be doing this with my ciders and meads.
Any thoughts, comments, suggestions or flames regarding this practice?