Hy, I was just wodering if sweet mead(or wine) can be stabilized only by cold crashing it like it sais on Jack Keller's website because I don't have access and don't want to use chemicals like Potassium sorbate and potassium metabisulfite.
"If the wine is not bone dry, it may be cold stabilized at 30-32 degrees F, for 3-4 weeks. This will kill all popular strains of wine yeast. If you cannot reliably reduce your wine to this temperature range for an extended period, you can chemically stabilize it."
So will I end up with bottle bombs ifI do that?
"If the wine is not bone dry, it may be cold stabilized at 30-32 degrees F, for 3-4 weeks. This will kill all popular strains of wine yeast. If you cannot reliably reduce your wine to this temperature range for an extended period, you can chemically stabilize it."
So will I end up with bottle bombs ifI do that?
