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Hmm... perhaps what works in pastries won't work in wine terribly well! Maybe I'll do a bit more research first.

I'm doing my first ever fruit wine (blackberry) and I'm about ready to rack it for the first time. I was thinking of adding a small amount of salt (say a teaspoon per 750ml) to bring out the sweetness in the wine, help preserve it a bit longer, and inhibit any yeast that may still be kicking...

Well, that was an unbelievably fast response. Thanks a bunch! Now it's time to go clean up the bottle and get the siphon ready!

My first bottle of mead is ready to be bottled, but I've got a problem. No one in my area sells dry ice, so I don't have an easy source of nice, cozy CO2 to keep the mead from tasting oxygen in the bottle. I'm getting desperate enough to consider breathing into a bag until I just about...

Does anyone know where I can find something to read about what goes on chemically when aging mead? Even just a general overview that doesn't go into specifics would be helpful, considering how my level of knowledge is almost nil. :)