Decarbonating mead is a process that involves removing the carbon dioxide from the beverage, resulting in a still and less effervescent drink. There are several methods to achieve this, and one of the simplest ways is through simple agitation.
To decarbonate mead using simple agitation, you will need a bottle of mead, a sealing cap, and a bit of patience. Start by ensuring that your mead is properly sealed with a cap that can be unscrewed easily. It's important to note that this method is not suitable for bottles with corks or other types of closures that are difficult to open and reseal.
Once you have your bottle of mead, hold it securely, making sure the cap is tightly screwed on. Begin by gently shaking or swirling the bottle, allowing the carbon dioxide to be released from the liquid. You will often hear a hissing sound as the gas is expelled.
After a few seconds of agitation, carefully unscrew the cap to release the built-up pressure in the bottle. Be cautious when doing this, as the pressure can cause the mead to foam and potentially overflow. It's recommended to do this over a sink or have a cloth handy to catch any potential spillage.
As you unscrew the cap, you may notice a release of carbon dioxide, accompanied by a slight fizzing sound. This indicates that the gas is escaping from the mead. Close the cap again tightly, ensuring it is secure before repeating the process of shaking and unscrewing.
Continue this process of shaking and unscrewing until you no longer hear any hissing or fizzing when opening the cap. This indicates that the majority of the carbon dioxide has been released from the mead, resulting in a more still beverage.
It's important to note that the decarbonation process may take several attempts, especially if the mead is highly carbonated. The amount of time required to fully decarbonate the mead will depend on the initial carbonation level and the desired level of effervescence.
In my personal experience as a brewer, I have found that this simple agitation method works well for meads that are only lightly carbonated. However, for highly carbonated meads or beverages with a significant amount of carbonation, it may be necessary to employ alternative methods such as using a decarbonating stone or allowing the mead to sit open in a container to naturally release the carbon dioxide over time.
Decarbonating mead through simple agitation is a straightforward and accessible method that can be done with minimal equipment. It allows you to control the level of carbonation in your mead, resulting in a more still and less effervescent drink. Give it a try and enjoy your decarbonated mead at your desired level of fizziness!