Originally Posted by Matrix4b
Has anyone done a side by side on taste on this, being super careful about oxyidation and on another identical batch being purposely sloppy? Then tasted the results?
Sounds Like I have another canidate for a test.
We haven't tested, but we ruined a pretty expensive batch of berry mead to oxidation. It's still drinkable (I use that term loosely) but has a "cardboard" taste to it. Also, instead of the beautiful purple color it started with, it is now tinged brown. Let me know the results of your test!
Originally Posted by paraordnance
does shaking fermentor vigorously qualifies as splashing and oxidizing?
Yes, it can. There are no worries up to 50% sugar depletion. I usually use a FG of 1.000 to determine where to stop. After that, when you degas you want to be careful not to agitate the top of the mead too much.
Lastly, I am in full agreement with Bigbeergeek. A little sediment never hurt anyone. You really risk hurting the batch for a little aesthetics.