Last Sunday I backsweetened, added a fining agent, and stabalized a mead with campden and k-sorbate. Then added back to carboy to let it clear. 2 questions:
1) After adding the campden, it kind of had a "sulfite" taste.... this will go away, correct? In the past I always used k-meta and never noticed this kind of taste.
2) I am letting it clear for a week or 2. Will be busy for the holidays. Anyway- I started thinking- the campden gives off SO2 gas. Am I going to have to add sulfite again before bottling in a couple weeks?
Thanks!
1) After adding the campden, it kind of had a "sulfite" taste.... this will go away, correct? In the past I always used k-meta and never noticed this kind of taste.
2) I am letting it clear for a week or 2. Will be busy for the holidays. Anyway- I started thinking- the campden gives off SO2 gas. Am I going to have to add sulfite again before bottling in a couple weeks?
Thanks!