K
KernelCrush
Recently venturing into mead making. First I gotta say holey moley thats some potent stuff. Pretty sure its the sugar and has nothing to do with the alcohol. about 10 oz of it after a few homebrews and my night was definitely over...my wife sent me to bed.
But to the question. Mead instructions say to dissipate CO2 often during fermentation because it is toxic to yeast, and if I remember right the same applies to wine making (2 batches before I asked myself what am I doing making this stuff, I dont even like it).
So why is CO2 generation during fermentation toxic to mead/wine yeast but not to beer yeast?
But to the question. Mead instructions say to dissipate CO2 often during fermentation because it is toxic to yeast, and if I remember right the same applies to wine making (2 batches before I asked myself what am I doing making this stuff, I dont even like it).
So why is CO2 generation during fermentation toxic to mead/wine yeast but not to beer yeast?