Sour mead help

Yakima 728
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inchrisin said:
I'm making a mead with a yeast Brett blend. Wyeast 9097. I'll ferment in the mid 60s and I'm wondering if I should aerate and if I should degas this wine?







https://www.wyeastlab.com/vssprogram.cfm?website=2
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I would certainly oxygenate at the start. As far as degassing that is probably not needed but may be helpful. I know the new method of mead making is staggered nutrient additions and de-gasssing periodically but I have only seen that with wine and mead yeasts.
 

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