I have obtained the mead to indicate on the previous occasion, and I did try my university professors, they have told me that the mead has little alcohol and it is better to leave a few days or weeks for more alcohol, and so I left it three weeks in fermentation, How long time do you recommend to keep in fermentation?
Moreover, I asked a teacher if it is safe to use potassium metabisulfite and told me it is very expensive to use in mead production, I asked if it was better to use potassium sorbate and told me that wine is not advisable to use chemicals. Now, he has told me I should stop fermentation using cold. What do you think about this?