Degassing CO2 during early fermentation is important for wine and mead. But why not for beer? I'm getting back into mead making and see plenty of references to degassing the must during early ...
I have brewed 5L of mead (1 part honey to 3 parts water). After 9 months I can no longer see any sedimentation in the bottle, however when I taste the mead I can feel it's a little sparkling (besides ...