mpelechaty
Member
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
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