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Old 02-10-2012, 01:14 PM   #1
thedude00's Avatar
Apr 2010
Staten Island, New York
Posts: 431
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Just reading something from Kurt Stock and he says for the first 3 to 4 days you should get the co2 out of your mead he using a wine whip of a power drill and does it 3 to 4 times a day. After fermation slow he gives in bucket a shake to get the co2 out. And one else do this .

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Old 02-10-2012, 04:51 PM   #2
Sep 2011
Minneapolis, MN
Posts: 77
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I just shake 2x a day, but then again I'm not doing 15 gallon batches like Curt.

Enough CO2 will remain in solution to stress the yeast at the temp you should be fermenting at.

you want to be careful not to oxygenate after 1/3 sugar break, but very little O2 should be in there if you've put an airlock on at this point, so I still shake throughout fermentation.

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