I am new to making mead and have been looking all over this forum and the internet for a simple answer. some people say degas some say no need to degas, some say it is just as important as nutrient additions and some say if you don't degas it will not harm or change the outcome of your mead. i have read to degas through full fermentation and i have read to degas only through the first third of fermentation.
does anyone have any information about this through first hand experience, it seams there is alot of hearsay about this topic on the net. thanks for the help
does anyone have any information about this through first hand experience, it seams there is alot of hearsay about this topic on the net. thanks for the help