Good afternoon,
So everyone, I am trying to find some clarity on the topic of degassing. It seems to me that everywhere I try to find the answer online I can’t get exactly what I am looking for. My confusion come from the difference in aerating and degassing. From what I understand, you should “aerate” your must prior to pitching your yeast, to oxygenate the must. However then you should “degas” daily for say.. a week. My question is, if you are aerating by vigorously shaking a carboy, or whatever means you use, and when you degas, you are expected to simply stir it or use some fancy drill. While co2 is escaping, is this not also in fact oxygenating your mead? Does the escaping co2 protect the mead from becoming oxygenated by providing a “blanket”? I look forward to some clarification, thanks everyone.
So everyone, I am trying to find some clarity on the topic of degassing. It seems to me that everywhere I try to find the answer online I can’t get exactly what I am looking for. My confusion come from the difference in aerating and degassing. From what I understand, you should “aerate” your must prior to pitching your yeast, to oxygenate the must. However then you should “degas” daily for say.. a week. My question is, if you are aerating by vigorously shaking a carboy, or whatever means you use, and when you degas, you are expected to simply stir it or use some fancy drill. While co2 is escaping, is this not also in fact oxygenating your mead? Does the escaping co2 protect the mead from becoming oxygenated by providing a “blanket”? I look forward to some clarification, thanks everyone.