I'm aging a cranberry/ blackberry mead that's in the secondary right now. I racked it off the fruit and dead yeast about a week ago and now I have a pretty good headspace. Maybe about a litre of fluid or so in size. Last gravity was at 0.996...so I'm thinking the fermentation is more or less done. Will this amount of headspace affect the mead long term??
If so maybe a solution would be to add more fruit? Or extra honey-water?
If so maybe a solution would be to add more fruit? Or extra honey-water?