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?