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[Brewer Pete]

I don't remember reading anything about how a Mead oxidizes.Is it like the dreaded HSA in beer brewing, or is it the sherry in wine brewing. Or both?When racking, I fill to the top neck in secondaries, but I always have a little bit left over, say a 2 1/2 litres or so (just read that as quarts for yanks). As with Ciders I consider this as brewer's dibs and use it to taste test the fermentation and let it sit in the glass with a cap on over the next month or so to see how it progresses.However, this could introduce oxygenation and acetobacter so its not a real good gauge as time goes on. So lets just say its for a taste and leave it at that. If I have enough for a wine bottle or two I'll also sometimes fill those to the top and bung and airlock them and use them as reserve fillers for any future rackings to make up for loss in the racking to get the liquid level back up to the neck of the racking vessel.Cheers,BP