Ok , so I use Campden tablets and Potassium Sorbate when I rack my "regular" meads. Both for stabilzing and for protection from bacteria growth.
But for JAOM:
P. Sorbate may not be necessary because the bread yeast should be overcome and stabilized.
So my question is this , Why wouldnt the campden tablets be used to protect the JAOM from bacteria and oxidation ?
What makes JAOM so special that I can just bottle it and age it without Campden ?
Why is Campden necessary for other meads ?