I'm trying to do a "quick" mead and backsweeten it with more honey at bottling. The mead has been sitting for about 2 months now, and I've racked off the cake twice now. I'm not worried about clarity so much, since the added honey is going to make it hazy anyways.
I'm not sure if I want to pasteurize the bottles, since I don't know if the heat will affect the flavor of the finished product. Is there a better way to kill off the yeast to ensure they dont start eating away at the added honey? I looked into k sorbate, but that doesnt kill the yeast.. also campden doesnt seem to kill saccromyces either? Thanks.