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What if I pasteurize the mead then potassium sorbate it then back sweeten, clarify, bottle.

Iv added 2t of potassium sorbate to my 5 gallon batch. Waited the prescribed 3 days and its still fermenting. I'm under the impression. That yeast have a life cycle of 14 hours. And waiting 3 days would ensure they all die of old age. I'm trying to make a strong desert mead and I need to back...

What's it used for?

Today a guy selling a alkaline water filter stopped by the brewery. Claiming installing his magic water system would be like adding crack flavored pixi dust to my brews. I have zero experience with magic alkaline water. Does anyone have any thoughts on this.?

If I back sweetened with a frozen juice concentrate that has preservatives in it. Would that be enough to safely bottle my mead. Any advise is always helpful. I'm trying to make mead in as many flavors as I can as quickly as possible.

I like sweet mead. Not dry at all and a lot of it. The local commercial ( honey wood ) winery goes from start to bottled in 4 months. I need all my mead ready by augest.

I wanted a strong strawberry flavor. Can I still add more in secondary.? Should I chemically stop fermentation and just let more strawberrys soak in secondary?

I use them for primary and secondary. Then back sweeten and bottle.

Yes and they work really really well. Iv only used glass for bottling.

So I found a recipe for a strawberry rhubarb mead. Thought I'd make it for a friend of mine that loves the pie. 15 lbs of wild flower honey. 15 lbs of strawberrys. 2 lbs of rhubarb. 5 gallon jug topped with spring water. Active dry yeast. Not sure the exact kind. Iv only been brewing about 4...