It is my understanding that the least surface area (exposed to air/oxygen) possible is prefered in fermentation and aging.
I am making my first 1gal batch of a basic Mead and when either taking a sample for SG(OG), or Racking (1 gallon jugs/carboy) the lowered level increases surface area.
I have read that you should just add more spring water to top off.
I was wondering how this can effect (in primary,secondary,etc) the final product.
Thanks for any input,
Terry
I am making my first 1gal batch of a basic Mead and when either taking a sample for SG(OG), or Racking (1 gallon jugs/carboy) the lowered level increases surface area.
I have read that you should just add more spring water to top off.
I was wondering how this can effect (in primary,secondary,etc) the final product.
Thanks for any input,
Terry