During the process of mead fermentation the Co2 builds up and burping it from time to time is recommended.
The process of degassing mead is not always necessary, but sometimes it can be the difference between a successful and failed mead. High-ABV meads that need a long time to ferment benefit greatly from degassing.
By removing unwanted gases, mead makers enhance the quality of fermentation and the final product, so don’t hesitate to burp the fermenter and give it some space to breathe.
In this comprehensive guide, we will delve into the intricacies of degassing mead, exploring techniques, FAQs, and expert insights that will help you elevate your mead-making game.
Benefits of degassing mead
Degassing mead is the process of removing carbon dioxide (CO2) and other gases that naturally accumulate during the fermentation process.
Degassing has real benefits so let’s see what those benefits are in detail.
Degass to add nutrients
Mead takes a long time to ferment and it needs plenty of nutrients as honey naturally lacks the nutrients required for a healthy yeast fermentation.
It’s recommended to add yeast nutrients at the beginning of fermentation, but with high-gravity meads, it’s also important to add more nutrients after the yeast consumes the initial portion.
When you degas mead and swirl it a bit you’ll allow oxygen to enter by removing the Co2 barrier from the top.
Moreover, now you’ll also be able to add more yeast nutrients into the fermenter as it would be difficult to pitch dry powder nutrients over the gas due to foaming.
During primary fermentation, yeast needs nutrients and oxygen also acts as one while Co2 is the enemy of yeast which can damage it in the long term.
Just don’t introduce more oxygen after fermentation has passed 1/3 of the complete fermentation to reduce the odds of oxidation in the final product. (This is recommended during the initial weeks of fermentation only)
Co2 annoys yeast
CO2 in suspension creates carbonic acid which as a result lowers the pH of the must and makes the environment stressful to the yeast.
Degasing for this sole purpose is worth it, but in my opinion, it’s not something that matters much to home mead makers.
This effect is only meaningful in those big tanks, that commercial mead makers use and for us home mead makers this is unlikely to have a great impact.
However, if I am wrong, by degassing for other reasons, we also take care of this potential problem simultaneously.
Releases bad fumes
Fumes such as sulphuric gases can accumulate within the fermenter during the fermentation with some yeast strains.
You can easily notice whether the fumes are good or bad by smelling the sample and if you feel something is wrong, simply burp the fermenter to release the bad fumes.
These bad fumes can affect the flavors and aromas in a finished mead and it will take a long time of aging for mead to naturally filter them out if you don’t degas it before bottling!
Taking gravity readings
Gravity readings are an important part of mead making as they tell us how much residual sugars are left and what’s the ABV in the mead.
This information is crucial for understanding how close to the end the fermentation is and the overall properties of mead.
When taking mead samples full of Co2, the readings won’t be accurate as the dissolved gas influences the hydrometer.
Tip: If you don’t degas before taking samples for gravity readings, you should swirl the sample in the test jar before taking the readings with a hydrometer for 20 seconds.
Removing Co2 for a stiller mead
Co2 can still be present in the mead in the fermenter even weeks after the fermentation has ended.
The temperature also plays a big role so the lower the temperature, the higher the Co2 percentage dissolved in the fermented mead.
For a still mead it’s important to remove the remaining Co2 that was created during the fermentation and degassing will help you achieve this.
Meaderies use pumps to remove the excessive gases before bottling to achieve a consistently still mead.
Equipment For Degassing
Degassing involves agitating the mead to release trapped gases. This is typically done using a degassing tool such as a degassing wand or a vacuum pump.
The whip wine degasser (link to Amazon) is a simple tool that works great for purposes of degassing meads and it’s cheap.
The pumps aren’t necessary if you are making a gallon batch every once in a while, but for larger batches, they are super handy.
A vacuum pump (link to Amazon) is a popular tool in wine and mead making when a large amount of CO2 and fumes needs to be removed from the fermenting containers.
Because oxygen is highly needed for a healthy fermentation in the initial stage of fermentation, Oxygenation Pumps (link to Amazon) are a great investment.
While it’s possible to manually add oxygen by shaking the fermenter after pitching yeast and by swirling, it’s difficult to enter enough oxygen, so sometimes fermentation doesn’t go the exact way it should.
To ensure the best fermentation every time, these tools and gadgets are extremely useful.
The Degassing Process: Step-by-Step Guide
Step 1: Prepare Your Equipment
Before starting the degassing process, ensure you have all the necessary equipment ready. This includes a degassing tool, a sanitized stirring rod, and a vessel large enough to accommodate the mead’s expansion (hopefully you already thought of the size of the vessel when you put the must to ferment).
Step 2: Choose the Right Time
It’s essential to choose the right time for degassing. Wait until the initial, vigorous fermentation has subsided, usually around 7 to 10 days after pitching the yeast. This prevents excessive foaming and minimizes the risk of oxidation.
Step 3: Gentle Stirring
Insert the degassing wand into the mead and gently stir in a circular motion. Avoid vigorous stirring to prevent splashing and too much oxidation.
Step 4: Monitor Gas Release
As you stir, you’ll notice bubbles rising to the surface. This indicates that the CO2 is escaping from the mead. Continue stirring until the rate of gas release diminishes.
Step 5: Repeat as Needed
Depending on the mead’s carbonation levels, you may need to degass multiple times over the fermentation period. Always ensure the mead is stable before proceeding with each degassing session.
Expert Tips for Effective Degassing
- Patience is Key: Avoid rushing the degassing process. Slow and steady agitation yields the best results.
- Degassing Tools: Invest in quality degassing tools for better efficiency and ease of use.
- Avoid Oxidation: Minimize exposure to air during degassing in the later stages of fermentation to prevent oxidation and maintain the mead’s fresh flavors.
- Temperature Matters: Degass at a slightly warmer temperature, as CO2 solubility decreases with higher temperatures.
- Frequent Sampling: Regularly sample your mead to track its progress and determine the optimal time for degassing.
How Often Should You Degass Mead?
It’s recommended to degass your mead every 2-3 days during the active fermentation phase. but you shouldn’t degas the first week while fermentation is the strongest. Moreover, once the fermentation slows down, you can reduce the frequency to once a week.
Don’t forget that degassing isn’t necessary by the end of fermentation unless you want your mead to be perfectly still.
After fermentation exceeds 1/3 of its completion, nutrients are still welcomed but yeast needs less and less oxygen.
If fermentation is almost fully done that’s when introducing any amount of oxygen is dangerous, so don’t swirl and burp to add extra oxygen in!
Can You Degass Too Much or Too Early?
Yes, excessive degassing can lead to oxidation, which negatively impacts the mead’s flavor and aroma.
This is mostly a problem by the end of the fermentation, but degassing too early can also be a problem because if the yeast didn’t create much Co2 to start with, any degassing is unnecessary and you only risk the to drop something in the fermenter, and contaminate it.
Follow a reasonable degassing schedule and avoid overdoing it.
Can You Degas Manually Without Tools?
While using degassing tools is more efficient, you can manually degass by gently stirring the mead with a sanitized stirring rod.
However, this method may be less effective and require more time for a successful degassing which also opens more room for mistakes such as allowing some airborne contaminants to enter during the time the lid is off or entering too much oxygen when performing degassing later in the fermentation process.
Conclusion
Degassing or as people like to say, burping the fermenter, is a useful practice for long fermenting booze such as mead.
By degassing we can ensure the fermentation goes the right direction, doesn’t produce off-flavors, and that we create an expected final product.
If you are making low ABV meads with ABV no greater than 8% degassing is likely unnecessary and you should only do it if you notice the fermentation is stuck, the bad fumes accumulated inside or you want to remove the remaining Co2 before bottling for a truly still mead.
FAQ
Can I Use a Vacuum Pump for Degassing?
Yes, a vacuum pump is an effective tool for degassing. It creates a negative pressure that encourages the release of gases from the mead.
What Happens if I Don’t Degass My Mead?
Failure to degass can result in mead with unfinished fermentation, and off-flavors due to stressed yeast and unwanted Co2 in a finished mead.
Should I Degass After Bottling?
It’s not necessary to degas mead after bottling, as the fermentation process is complete and mead should be complete according to your standards.
Moreover, this is very difficult as you can ruin the quality of your mead, so degassing after bottling is only achievable if you are storing the mead in a tank with a valve.
Does Degassing Impact Aging?
Degassing doesn’t have an impact on aging unless you remove the unwanted fumes with degassing before bottling (such as sulphuric acid). Removing unwanted fumes is important as they’ll impact the flavors of the mead and reduce the overall quality of the final product after aging.
Can I Degass Mead During Secondary Fermentation?
Yes, degassing can be performed during secondary fermentation, but it’s often unnecessary and only done for purposes of bottling still mead. In case you added plenty of new sugars such as from the fruits, and lots of Co2 build up again, you can degas but in my opinion, it’s likely unnecessary.