Originally Posted by gibiore
Hmm, I'll open the bottles and add some potassium sorbate over the weekend then close them back up then.
That outta stop the little beasties
Wrong. Sorbate will not kill the yeast nor halt a ferment. Sorbate is added only when your mead is at its lowest gravity and then if you choose to backsweeten, but not carbonate. Where sorbate goes, k-meta goes. Adding sorbate now will have no impact.
What was the SG before you bottled, and what was the temperature when you took that reading?
I would simply keep them all cold and consume sooner rather than later UNLESS you see if the bottle would tolerate pasteurization--but if the pressure is too high you run a huge risk by pasteurizing since the bottles could explode. Is your bottle suitable to carbonation?
If you choose to open them all and return to carboy under airlock you will want to ensure that there is no sugar left to be fermented before you bottle again.