3

I think most of us here leave a head space that is the space left when we pull the wand out of the bottle. So, if we are dealing with still mead is the head space really necessary? Would this space + micro-oxygenation through the cork oxidate much faster long time aged meads? Or is this something we should not concern about?

  • 3
    "Micro-oxygenation" - this is something you should not be concerned about as IMHO it is a "non-event".. A space is preferable but only 1 cm or so is needed for thermal expansion. – barking.pete Jul 3 '17 at 9:06
5

Yes the head space is important. At the very least, you need the head space to cushion fluid volume expansion & contraction from temp change.

| improve this answer | |

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.