Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Mead Stabilization

Reply
 
LinkBack Thread Tools
Old 04-29-2013, 03:13 AM   #1
Vespa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Skippack, PA
Posts: 54
Liked 1 Times on 1 Posts
Likes Given: 5

Default Mead Stabilization

Hello, I just need a reality check after reading way too many differing opinions.

1) It seems that I can add both potassium sorbate and potassium metabisulfite at the same time to my mead to stabilize it prior to back sweetening. Is this correct?
2) Also how long should I wait to back sweeten after stabilizing? I have seen anywhere from 24 hours to 4 days.

__________________
-----------------------------------------------------------
Currently Fermenting: Nothing...
Kegged: Smaggot (SMaSH + Honey Braggot)
Bottled: Belgian Special Dubbel
Aging:Blueberry Strawberry Melomel, Blood Orange and Cranberry Melomel
Vespa is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2013, 03:47 AM   #2
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,992
Liked 183 Times on 171 Posts
Likes Given: 33

Default

1) yes. Add both at the same time.

2) if you have aged the mead well and it is crystal clear so as to have as little amount of yeast in it as possible. You can back sweeten shortly after adding the sulfites and sorbate. I have back sweetened in as soon as an hour from stabilizing with no real fermentation picking up.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2013, 04:12 AM   #3
Vespa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Skippack, PA
Posts: 54
Liked 1 Times on 1 Posts
Likes Given: 5

Default

Thanks for the reply. It is currently crystal clear and about 3 months old. It finished really dry and sour. I think a tiny bit of sweetness will work well in it.

__________________
-----------------------------------------------------------
Currently Fermenting: Nothing...
Kegged: Smaggot (SMaSH + Honey Braggot)
Bottled: Belgian Special Dubbel
Aging:Blueberry Strawberry Melomel, Blood Orange and Cranberry Melomel
Vespa is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2013, 09:49 AM   #4
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,641
Liked 166 Times on 153 Posts
Likes Given: 21

Default

Some just give it a day or so after stabilising just as a little insurance to allow the chems to do their thing.

What you may find, is that sometimes back sweetening will cause a haze (protein I believe). Which is why I routinely finish a ferment, stabilise, back sweeten to about 1.010 and then sort it for clearing/ageing.

I like my meads at about that gravity anyway and its a PITA to have to clear a batch twice if it does haze up after sweetening. .........

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stabilization of Wines LBussy Wine Making Forum 2 02-28-2013 06:11 PM
Backsweeten and Stabilization Q's LBussy Mead Forum 6 02-25-2013 10:42 AM
Ice Stabilization PhysicsBrew General Techniques 5 09-13-2012 08:36 PM
Cold Stabilization? mikefox Mead Forum 2 11-17-2010 05:35 PM
Stabilization/sweetening? Dougan Cider Forum 16 10-02-2008 04:55 AM