Sugar is an important part of homebrewing. It’s what we convert into alcohol during fermentation stage. The difference between dry and sweet is the amount of sugar that is not transformed into alcohol during the fermentation. Leftover sugar is called “residual sugar” which can be measured in g/L or grams per Liter. The amount of residual sugar will determine the sweetness of the wine.In dry wines the quantity of residual sugar is minimal, and you will not be able to taste it. On the other hand, you should also know that in very fresh wines the sweetness is balanced by the acidity, therefore it is hard to notice.
I had just made a video on aging and bottling which might share some more of my thoughts. If you really need to close the headspace the quick answer would be yes since racking and moving liquid is part of the process. My concern would be around making sure that you don’t then expose your mead to oxygen and oxidize what you have just been aging.
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