I dont have anything but bottled water, whiskey, rum, vodka and some "special" stuff. Will water ruin it?
I have a bottle of homebrewed blackberry wine.
Sack mead is a rich honey mead with no fruit or other flavors, just a nice 14+% ABV mead.
nahk said:Oxygen turns the wine into vinegar.
tellish33 said:So what would you do to solve my problem of too much head space?
nahk said:Oxygen turns the wine into vinegar.
oxygen does not turn it into vinegar, that would be acetobacter bacteria. which if you use proper sanitation practices it shouldnt be a problem. Oxygen will oxidize your mead, which will alter the color to a brownish and will cause some funky flavors. yes oxygen will help the acetobacter convert the ethanol to vinegar.Oxygen turns the wine into vinegar.
skankin_brews said:I kno
Sorry my phone is special. What that was supposed to say was, I know this is the mead forum but would too much head room cause similar problems in beer?
Yooper said:Over the long term, yes, but not short term. Once co2 production slows/stops then it could be an issue. Usually, beer is not in a carboy long enough for oxidation or infection to be a real issue like it is for wine or mead.
Yooper, couldn't you get around the headspace issue by putting a good co2 blanket on it, then a bung & airlock? That was my plan for bulk aging meads in carbon or kegs, rack them to a clean carboy or keg, and then put a co2 blanket on them with the tank from my kegerator.
Yooper said:Sure. But you'd have to re-do it a couple of times since the gas will sneak out the airlock with some time and even with sparging with co2, it's never going to be 100% co2 in there. Short term, it would work great, but for long term I'd still plan on topping up.
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