amazinglarry
Well-Known Member
For how many days do you degas a mead for?
This reply has caused me to think what the OP was actually asking.I usually do it the first 7 days staggering nutrients as well.
This reply has caused me to think what the OP was actually asking.
If the question was about "stirring" to add some air/O2 into a ferment, then it's generally termed as "aeration".
Whereas, the term "de-gassing" would normally be applied to removing CO2 from a finished ferment.
Obviously the term "de-gassing" isn't exclusive to the later, but it does more accurately explain what's going on in the process i.e. the former is to get more air/O2 into the brew to aid yeast development - some people will just aerate to the 1/3rd sugar break so it ties in nicely with a 2 stage SNA technique, others will aerate to 1/2 sugar break, and some will even aerate until they want to move the brew into secondary - I usually go with the first method i.e. the 1/3rd sugar break one.
Not trying to "nit pick", just to clear up what might cause confusion.....
I don't know about all that. You can still have a successful ferment if you do neither (as long as you aerate before pitching).
As far as degassing (if one bothers), when is it best to do so? Primary? Secondary?
When I made my first mead using Ken Schramm's basic recipe it turned out fine without aerating (or degassing) after airlocking it.
It depends on how you want to de-gas.
You can stopper a carboy and roll it for a couple of minutes, then open it to release the pressure, or you can shake a stoppered carboy and the release the pressure, but that depends on the size as it's bloody hard work with a 5 gallon one.
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