Toggle sidebar

Oxydation?

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
P

Pudge

NewBee
Registered Member
Jul 17, 2011
3
0
0
I've brewed beer now for almost 4 years. I want to move to a mead or two just to experiment. A concern and something to avoid with beer is oxidation. How much of a factor is it with mead?

I built a kegerator and have CO2 on hand. I could potentially flush containers/bottles,etc.
 
Seems like the common consensus is that beer is far more prone to oxidation than wine, and wine is more prone to oxidation than mead.

My own experiences suggest that the level of residual sugars might have something to do with it too, I've left JAO (Joe's Ancient Orange mead, generally finishes around 1.025 for me) with 1/4 gallon of headspace in a 1 gal jug for months with no ill effect, but I had a dry wild grape wine start to oxidize within days of being in an oversize carboy.
 
If you've got the equipment, I vote for flushing with CO2 for everything after the fermentation is done. Can't hurt and it might help.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom