Degassing in primary-- DEBUNKED.

[Toxxyc]

I've made only meads, probably around 200 or 300l to date. So not A LOT. I use campden, but as k-meta powder, and only after fermentation, clarification and a quick bulk aging session to stabilize the mead. That's all.

 

[Karn]

I've made only meads, probably around 200 or 300l to date. So not A LOT. I use campden, but as k-meta powder, and only after fermentation, clarification and a quick bulk aging session to stabilize the mead. That's all.

Interesting, I use Campden only before fermenting wines. Does anything we do matter? lol

 

[Toxxyc]

You use it to kill wild things in the wine. I make a big enough starter before pitching, so I'm not too worried about that. I used it to kill everything AFTER making the wine.

 

[Yooper]

Interesting, I use Campden only before fermenting wines. Does anything we do matter? lol

Mead is less susceptible to oxidation (but not immune). I use campden in a small amount in every other racking and at bottling, primarily as an antioxidant.