When aging a still mead in a corny keg, what pressure should be used to prevent oxidation but avoid carbonation?
Also, has anyone done a comparison of bulk aging in a glass carboy with airlock vs. a pressurized stainless steel keg? If so, are the results similar?
Thanks,
Dan
Also, has anyone done a comparison of bulk aging in a glass carboy with airlock vs. a pressurized stainless steel keg? If so, are the results similar?
Thanks,
Dan