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Messages - kbor24

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Other Fermentables / oxidation
« on: December 18, 2009, 04:51:13 AM »
I posted a question on tech talk about a mead of mine getting oxidized in a carboy with too much head space. I'm looking for any info that is out there on reversing this process. It seems like since this is a reduction/oxidation reaction, it should be possible to push it back the other direction. Unfortunately, despite having a chemisty background, I have no clue how to do this or what chemicals to use. Sulfiting helps prevent oxidation, but what is available to reduce mead/beer/wine once this has taken place?


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