How to Make Better Mead (Ferment Mead Under Pressure)

[@The_Practical_Mead-Maker]

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[@mikeasquini2136]

Thanks for producing your videos, I’ve been making mead for a almost two years now, and am benefiting greatly from the info you are sharing. This video has been informative, but raises some questions for me: I understand the need to keep a co2 cap over the mead, to prevent oxidation, and I can see how this process could help avoid that possibility when transferring from one vessel to the next. 1.) I was under the impression that the co2 created during fermentation is a waste byproduct from the yeast…their “poop”, for lack of a better term. Degassing during fermentation is supposed to help the yeast complete fermentation by not letting them get bogged down in their own waste. 2.) Does this process allow for nutrient additions during fermentation, like when following a Tonsa schedule? 3.). I have been led to believe that the co2 formed during fermentation is not the co2 you want to use for carbonation, as it is the waste byproduct of fermentation. I have made some very good meads to date, but am always looking to up my game. Thank you in advance for your reply and answers to my questions.

[@The_Practical_Mead-Maker]

Are you referring to fermentation Under Pressure & C02?

[@mikeasquini2136]

@ Yes, I have watched the video referencing fermenting with a Spunding valve…fermenting under controlled pressure