General Category > Other Fermentables

oxidation

(1/1)

kbor24:
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?

Thanks

ndcube:
I'm not sure there is.  If there was then noone would worry about extra headspace.

Can you turn a brown apple back to a nice fresh crisp one?

hamiltont:
Here's a quote from the link below it:

"If a batch does get oxidized, fining with casein or powdered milk may help remove the oxidized character if it is not too severe. Charcoal fining is another option. In meadmaking, these options are almost never needed."

http://www.gotmead.com/forum/showthread.php?p=134237

Hope this helps...

dhacker:

--- Quote from: hamiltont on December 18, 2009, 03:04:30 PM ---"If a batch does get oxidized, fining with casein or powdered milk may help remove the oxidized character if it is not too severe.

--- End quote ---

I think it more accurately should have read ". . . may help MASK the oxidized character . . ."

Navigation

[0] Message Index

Go to full version