nubbie to mead (n00b)

So i've been scouring the mead forum because I want to try something new. My question is could i make just a basic mead. let it clarify, then make additions at bottling like spices, fruit, etc. can you stabilize mead like you do wine? What I would like to do is put a 5-6gallon batch together and split them out into groups of 5 bottles (1 gallon per type) at bottling.

Really mostly interested in cysers, melomels, metheglins and show mead.

would this work? or is it better to just make one type at a time

You can definitely make a large volume traditional mead and then split to smaller carboys for purposes of secondary and add fruits/spices/herbs at that time. Many mazers do just this because many times the flavors are fermented away during primary phase. BUT, I would make my additions before it clears because what you add may need to clear, so why try to clear a wine twice? You would simply need to decide when to make your additions--allow to ferment dry or add when SG has dropped by so many points? It is done in a wide variety of ways. Mead is stabilized via the same method as wine (k-meta vs k-meta plus sorbate if backsweetening) though some feel that the addition of SO2 is not required due to the properties which honey brings to the table, err bottle.

saramc said:

-----snip----- Mead is stabilized via the same method as wine (k-meta vs k-meta plus sorbate if backsweetening) though some feel that the addition of SO2 is not required due to the properties which honey brings to the table, err bottle.

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But it's usually recommended to use both, as the presence of the sulphites stops the possibility of the production of geraniols - as the MLF bacteria can't "operate" (metabolise the sorbate) in environments of more than about 20 ppm - whereas the addition of sulphites i.e. one crushed campden tablet per gallon gives about 50 ppm of sulphites.

Either way, once it's racked again a time or two, just adding further sulphites every second racking is for it's preservative property, but the first addition (presuming 3 rackings for clarity reasons) will have dissipated and have less effect on the flavours from the honey.

Plus, don't forget, using K-meta which is what seems to be usually used in the US and by the pro wine makers, has a lesser affect on flavours - whereas here sulphites are generally Na-meta which can definitely affect flavours if used incorrectly/over done.

nice! thanks for the info. next paycheck Ima pick up like 16 lbs of honey and start my first batch. I've always wanted to try it. a friend of mine that brews mead always brine's his pork in a mead, salt, brown sugar mixture of sorts, and it's always phenomenal.