dubbel dutch
Well-Known Member
In preparation to stabilize my mead I've done a little reading and found that I may want to add campden tablets as they provide the sulfites necessary for yeast attrition.
I k-sorbed the mead a few days ago and the airlock is now chugging once every 10 mins.
I want to backsweeten and bottle but my gut tells me that unless I add sulfites that fermentation is going to start right back up again (the fact that I've used champagne yeast makes this even more likely).
If campden tabs are unnecessary, how much longer should I wait before backsweetening?
I k-sorbed the mead a few days ago and the airlock is now chugging once every 10 mins.
I want to backsweeten and bottle but my gut tells me that unless I add sulfites that fermentation is going to start right back up again (the fact that I've used champagne yeast makes this even more likely).
If campden tabs are unnecessary, how much longer should I wait before backsweetening?