I read up on degassing process before bottling the mead and found the approach of using vacuum do draw out the gas from the mead. After some more digging into the subject I found that a manual vacuum pump, used for resealing opened wine bottles could be used for the purpose. This seemed to be a very simple approach to degassing. No need to dipping a tool that need to sanitzed to swirl the mead. Just put the cap into the damejean and pump.

Went to the supermarket here in Sweden and bough a product named “Vacu Vin - Wine saver”, which includes a pump and a cap, with option to buy 3 pack of additional caps. I hoped that this cap would fit my 1 gallon damejean, and it did, like a glove…

I started to pump and created the vaccum and noticed directly that the still mead started to move and bubbles started to raise to surface again. I will keep this cap on and pump once again when bubbles stops raising in the mead.

Conclusion: I will definitly buy the 3 pack of caps.