So, I've been reading up about trying to prevent oxidation in mead. It seems from looking at other threads that campden tablets will do the trick. But I guess I have a few questions about all this.
First, is oxidation an issue with mead? Obviously, oxygen in any alcoholic beverage is bad after a certain point. But the mead needs time to age, and I can see bad things happening over time. I guess this is the issue with wine. Is oxidation something I should worry about at all?
If so, how many tablets should be thrown in? Would I just do the amount recommended by the manufacturer? I only ask because I just recently learned that campden can be used to prevent oxidation. I've known that it can be used to help remove any unwanted bacteria from the honey, or cider, or whatever. Just wondering if the same amount should be used for oxidation prevention.
If I add them, when do I add them? Should I thrown them in right before bottling, or should they spend time with the mead in secondary, or maybe even before?
Just wondering.
Thanks!
First, is oxidation an issue with mead? Obviously, oxygen in any alcoholic beverage is bad after a certain point. But the mead needs time to age, and I can see bad things happening over time. I guess this is the issue with wine. Is oxidation something I should worry about at all?
If so, how many tablets should be thrown in? Would I just do the amount recommended by the manufacturer? I only ask because I just recently learned that campden can be used to prevent oxidation. I've known that it can be used to help remove any unwanted bacteria from the honey, or cider, or whatever. Just wondering if the same amount should be used for oxidation prevention.
If I add them, when do I add them? Should I thrown them in right before bottling, or should they spend time with the mead in secondary, or maybe even before?
Just wondering.
Thanks!