Expunge CO2 out of Mead after 1/3 sugar consumption?

[spangltk]

Hello, I'm on my first mead. I didn't aerate the co2 out enough during the first few days and seem to be paying for it.

Last night I was at sugar completion and transfered to secondary. My PH was at 2.8. After adding 1.25 tsp of CaCl to 1 gallon of mead the ph was still 2.8. I read that Co2 is a PH buffer and that explains why I couldn't budge it.

At this point can I cap my jug and shake the co2 out or should I leave it alone?

Also, what do you mazers do with co2 after 1/3 sugar completion? I'm thinking my next batch I can ferment in a 3 gallon carboy. Then I could use a wine mixing wand after 1/3 to expunge the co2 without introducing oxygen.

 

[spangltk]

AFter reading around I've decided to ferment 1/2 gallon in a 1 gallon glass jug. Hit it with a wine whisk multiple times a day. Introduce oxygen into the jug before 1/3 sugar completion. Between 1/3 and 2/3 I'll just use the whisk to shake out the co2. Then transfer to secondary after 2/3 and wait a couple of months.

 

[fatbloke]

Normal early stage aeration is nothing to do with CO2 removal. It's about getting some air/O2 into the mix for yeast health/development.

The fact that particulates are stirred up, causing nucleation points for the carbonic acid to hitch a ride as gaseous CO2, is an incidental side effect.

Normally you wouldn't do anything with the CO2 just allow it to escape via airlock.

Drops in pH below 3.0 pH would just be treated with potassium carbonate. If you wanted to try the shake or stir the hell out of it when stoppering a half gallon in a 1 gallon jug but if there was a lot of dissolved CO2 or carbonic acid, then there is the possibility of enough pressure build up to cause problems.

I would say that stirringidea would be better but better still would be to use potassium carbonate.........