Originally Posted by giacomo
It hadn't even occured to me to be concerned about this until after I bottled two batches of still mead:
I stabilized each 1gal batch with 2 crushed Campden tablets and immediately bottled. Later I read that one should wait another 24 hours before bottling because of the gas it produces. Since I'm not too interested in exploding bottles, should I take it back and out and rebottle it in a day or two, or is it unlikely to be a problem?
Well it's quite normal to stabilise i.e. sulphite and sorbate, rather than just sulphite, because if there's any yeast cells left in the batch, then it's possible that when it warms up a bit, if there's any residual sugars left, that refermentation can start.
The sulphite doesn't kill the yeast, it just stuns it (and the sorbate would stop it from reproducing).
Also, it's normal to de-gas the batch before bottling.......
So, if you're happy that the fermentation is complete/finished etc, it shouldn't be a problem.
Hence it's up to you whether you think it necessary or not.....