Is there any reason to use campden or some other finishing additive at bottling time to prevent bottle bombs? I'm figuring that after using the white labs sweet mead yeast, it only attenuates to 16% or something and at that point the yeast is asleep anyway.
I'm a long time brewer, first time Mead/Wine maker and not boiling my goods for an hour before pitching yeast felt weird enough.
I also don't want any bottle bombs since the left over form this batch tastes pretty darn good at this point.
thanks for the help!