Grump
so tired, I'm Re-tired
- Joined
- Jul 21, 2020
- Messages
- 14
- Reaction score
- 5
Without sifting through threads and searching; I'd like to pose a question. I'll restrict my question to Melomels and use the term 'secondary' meaning the original fruit and any additives have been (mostly) removed. With the understanding that there will be those that disagree with the term 'secondary', please allow it for the sake of discussion.
Do you de-gas in the secondary? If so, how often and what determines when you do so? If you do not, why not?
For instance, I de-gas in the secondary and do so (generally) as the SG drops a certain number of points. My thinking is that as it is fermenting, it benefits from de-gassing.
I expect that this should be the norm, but am interested in other perspectives.
Do you de-gas in the secondary? If so, how often and what determines when you do so? If you do not, why not?
For instance, I de-gas in the secondary and do so (generally) as the SG drops a certain number of points. My thinking is that as it is fermenting, it benefits from de-gassing.
I expect that this should be the norm, but am interested in other perspectives.