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Old 11-03-2009, 09:59 PM   #1
Androshen
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Sep 2009
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Is degassing really necessary? My fermentation looks to be about done and I was going to let it sit in the carboy for about a couple of extra months ... will I still need to degass? And if so ... what it the easiest / best process?
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Old 11-03-2009, 10:07 PM   #2
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No degassing should be necessary. It's only usually done with kit wines, because they are sort of rushed to bottling. With a mead, and longer term aging, the wine should degas on it's own. If it's bubbly, it should be degassed, but that's rare.
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Old 11-03-2009, 10:59 PM   #3
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Ditto. My meads sit for 12 months in secondary, so there's very little CO2.
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Old 11-03-2009, 11:08 PM   #4
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I've never de-gassed a mead either...
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