Elsewhere on here I have posted my progress with my Chocolate Mead. At one year I took it off of the lees and I put in ¾ tsp of Potassium Sorbate as a stabilizer to the 2 1/2 gal of mead.
It is now another year and I am thinking of bottling. Some of it I will back sweeten with some of the same honey I made the mead with.
Should I stabilize it again?
It is now another year and I am thinking of bottling. Some of it I will back sweeten with some of the same honey I made the mead with.
Should I stabilize it again?