In my Mead bible (The complete Meadmaker by Ken Schrammm) he mentions using compressed air for about 5 minutes in a 5 gallon carboy. Thinking about doing this on my next try at mead..
Anyone done this, pointers, or is this just wasted effort?
Thanks
Don "Ho"
Anyone done this, pointers, or is this just wasted effort?
Thanks
Don "Ho"