Originally Posted by claphamsa
Ive never tried to heat it.... but Ive thought about it.. why is it bad? just trying to learn
Heat isn't good for flavor, for one thing. It destroys the delicate tones and nuances of the honey and mead.
Another problem with heating up the mead is how would you do it without oxidizing it? If you do it in the bottle, it could explode. If you do it "open", you'll aerate/oxidize and ruin it.
Mead takes time. When it's finished, then sorbate and campden can be added to stabilize it. About a week later, it can be sweetened. A few days later, if fermentation hasn't restarted, it can be bottled.