How do you remove carbonation from mead?

Answered by John Hunt

Removing carbonation from mead can be a simple process that involves a little bit of patience. There are a few methods you can try, but one of the easiest and most effective ways is to let the mead sit in the fridge with the lid off or loosely on. This allows the carbon dioxide to slowly escape from the liquid, similar to how soda loses its fizz when left open.

To begin, make sure your mead is properly fermented and has reached its desired level of sweetness. If it is still actively fermenting, it may produce more carbonation and could potentially cause a mess when opened. Once you’re confident that the fermentation is complete, you can proceed with decarbonating the mead.

First, remove any airlocks or stoppers from the fermentation vessel. If your mead is in bottles, you can simply remove the caps or corks. It’s important to note that removing the carbonation will cause the mead to lose some of its effervescence, so it’s a good idea to taste a small sample to determine if it’s still enjoyable to you.

Next, place the mead in the refrigerator. The cold temperature helps to slow down the release of carbon dioxide and allows it to gradually escape from the liquid. It’s best to leave the lid off or loosely on to allow for proper airflow. However, if you’ve been aging your mead in a carboy or demijohn with an airlock, you can simply replace the airlock with a solid stopper or cover the opening with aluminum foil to prevent any potential oxidation.

The time it takes for the mead to decarbonate will vary depending on several factors, including the initial level of carbonation and the temperature of the fridge. Generally, it can take anywhere from a few days to a couple of weeks for the carbonation to dissipate completely. It’s a good idea to periodically check the mead by opening a bottle or taking a sample to gauge the progress.

During this process, it’s important to handle the mead with care to prevent any excessive agitation or movement that could reintroduce carbonation. Avoid shaking or stirring the mead unnecessarily, as this can disturb the carbon dioxide and cause it to dissolve back into the liquid.

Once the mead has reached your desired level of carbonation, you can simply reseal the bottles or replace the airlock on the fermentation vessel to keep it fresh. It’s worth noting that removing carbonation from mead can alter its flavor profile slightly, as the bubbles contribute to the overall sensory experience. Therefore, it’s a good idea to taste the mead periodically during the decarbonation process to ensure it still meets your preferences.

Removing carbonation from mead can be achieved by letting it sit in the fridge with the lid off or loosely on. The cold temperature and exposure to air allow the carbon dioxide to slowly escape, resulting in a less effervescent mead. It’s important to be patient during this process and periodically check the mead to ensure it has reached the desired level of decarbonation.