Originally Posted by CBBaron
I'm a real newbie to this also so don't take anything I say as gospel.
When you added the sugars (honey and juice) without the sorbate the yeast kicked back into gear. When you added the sorbate it probably shut them down some but may not have completely knocked them out, especially because the SO2 may have dissapated some by that point.
I think the best thing to do at this point is wait for it to stop bubbling and clear. Taste it at that point and take a gravity reading. If it looks and tastes good then bottle it. If not consider repeating the stabilization steps and sweeten to taste. I would lean to not adding any more chemical/sugar additions unless it turns out too dry. I would be afraid of tasting the chemicals if the concentrations get too high.
Yeah, thats what I had been loosely planning. It's still chugging away down there in my basement, although it has slowed quite a bit. Still no signs of clearing. I may just hide it from myself like I've done with my older mead (which should be pretty much done ) so I stop obsessing over it.
Hopefully I'll get another brew in primary in the next few days so I can obsess over that instead. =)