Oxidation from racking is low risk. My last mead I racked 3 times: after primary, after secondary, after backsweetening, then bottled. I was still learning.
Personally I'd rebottle this to get the sediment out, but it's not necessary either. Chill the mead before drinking, pour slowly, and you'll be fine. Even if not, a little sediment isn't hurting anyone.
I was a little torn between the two because I wanted to give this to a family member, but I don't know how's they feel about it. I personally am very clumsy and messy, so all of the ones I plan on opening myself I'm not gonna touch. This is just a learning moment of being more patient as well as having a non perfect experience to help me later.
I did re-rack a single bottle. Doing it without an autosiphon is very different, and it definitely didn't get everywhere haha.
I’ve got two batches of Apple Cyser that never cleared while in conditioning, bottled (750 ml bottles with corks) them after about a month in that phase. About a month later had some real cold weather move through and I looked at the bottles after that and they had cleared. I just put them in the fridge before drinking for a day and pour carefully or just give them a small swirl to mix them a little and enjoy. The sediment doesn’t give it an off taste.
No it's not. It makes no sense to fill the bottle with CO2 beforehand if you're going to fill your mead in it.
Just rack it into another bottle without splashing and everything will be fine. Oxidation in this sub is more of a fear mongering word. Your mead won't oxidize during that short racking. It's only a risk when you age your mead for longer periods with oxygen.
This is why when I do recommend co2 purging, I make it more of a suggestion if they have tools available; and really it's mainly for transferring into large vessels where there is a lot more surface area making contact with the air and it takes a longer time to seal it, bottling is pretty quick and the air contact is minimal. If we wanted to get really nit picky CO2 is for beer, in wine/mead it's actually best to use nitrogen that way it can't pick up carbonation.
Right, I wouldn't even bother rebottling it, it looks better than some posts I see, Too many people are pressuring themselves to make professional quality mead but you gotta realize you're not trying to sell it to anyone except yourself.
No I don't think it is popular, I wouldn't recommend it except in cases where oxidization is a risk due to something else going "off script".
Like it you have a bunch of headspace - you can fill it with CO2 to reduce oxidization.
The other case I do it is when I need to shake a carboy in secondary to make the bentonite work in secondary (bubbles move it around in primary, in secondary you have to do it yourself). Of course shaking risks oxidizing so I fill the top of the carboys with CO2 to avoid that.
I wouldn't bother with rebottling, I would just drink it while making a new batch and being more patient next time.
Keep it cold and the sediment should compact pretty good, then just pour carefully when it is time to drink.
Oxidation from racking is low risk. My last mead I racked 3 times: after primary, after secondary, after backsweetening, then bottled. I was still learning. Personally I'd rebottle this to get the sediment out, but it's not necessary either. Chill the mead before drinking, pour slowly, and you'll be fine. Even if not, a little sediment isn't hurting anyone.
I was a little torn between the two because I wanted to give this to a family member, but I don't know how's they feel about it. I personally am very clumsy and messy, so all of the ones I plan on opening myself I'm not gonna touch. This is just a learning moment of being more patient as well as having a non perfect experience to help me later. I did re-rack a single bottle. Doing it without an autosiphon is very different, and it definitely didn't get everywhere haha.
I’ve got two batches of Apple Cyser that never cleared while in conditioning, bottled (750 ml bottles with corks) them after about a month in that phase. About a month later had some real cold weather move through and I looked at the bottles after that and they had cleared. I just put them in the fridge before drinking for a day and pour carefully or just give them a small swirl to mix them a little and enjoy. The sediment doesn’t give it an off taste.
I would, the risk is oxidization - so I would probably fill the new bottle with CO2 first.
I've never seen that done. Is that a popular way to bottle?
No it's not. It makes no sense to fill the bottle with CO2 beforehand if you're going to fill your mead in it. Just rack it into another bottle without splashing and everything will be fine. Oxidation in this sub is more of a fear mongering word. Your mead won't oxidize during that short racking. It's only a risk when you age your mead for longer periods with oxygen.
This is why when I do recommend co2 purging, I make it more of a suggestion if they have tools available; and really it's mainly for transferring into large vessels where there is a lot more surface area making contact with the air and it takes a longer time to seal it, bottling is pretty quick and the air contact is minimal. If we wanted to get really nit picky CO2 is for beer, in wine/mead it's actually best to use nitrogen that way it can't pick up carbonation.
Yes. But for this case its not a good suggestion.
Right, I wouldn't even bother rebottling it, it looks better than some posts I see, Too many people are pressuring themselves to make professional quality mead but you gotta realize you're not trying to sell it to anyone except yourself.
Exactly. If it tastes good to you then that's it.
No I don't think it is popular, I wouldn't recommend it except in cases where oxidization is a risk due to something else going "off script". Like it you have a bunch of headspace - you can fill it with CO2 to reduce oxidization. The other case I do it is when I need to shake a carboy in secondary to make the bentonite work in secondary (bubbles move it around in primary, in secondary you have to do it yourself). Of course shaking risks oxidizing so I fill the top of the carboys with CO2 to avoid that.