Originally Posted by garlicbee
thanks for the advice-airspace is ok then!
think will skip the splenda....
could we stick the carboys outside (below freezing todnight to stop the fermentaiton then add honey
dont particularly like the sorbate/bisulphite idea but first time mead making so could give it a try- is that what people complain about in wine?
No, because when it warms back up, you are likely to end up with it refermenting.
It may work if you left it to clear, and then put the cleared mead through a filter that is graded as "sterile". As they're fine enough to remove yeast cells and bacteria, but possibly some colour and flavour pigment/elements as well.
Plus they're not cheap.......
I'd go with the sulphite and sorbate route - it's pretty standard method, just use sulphite first, to the makers recommendations (it's only to 50 ppm anyway) and then the sorbate... either way, it's up to you....