During mead fermentation yeast will convert honey into alcohol and produce CO2 in the process. Much of this CO2 will naturally escape the fermenter via the airlock. But a technique called “degassing” is also used to release trapped CO2. Degassing or swirling the mead helps release pesky trapped CO2. Without degassing, this trapped CO2 can:�� A) cause an eruption when adding yeast nutrient B) cause yeast to ferment at a sluggish, inefficient pace C) muddy a mead’s clarity by keeping sediment aflo