First off, im a little new at the mead/wine biz. Ive done several batches of melomels but i still dont know if Im going about it the right way. My question is this:
Do i need to stabilize the mead before bottling? If so, does it still benefit from bulk aging once the sorbate has been applied? Should i bulk age first, while the yeast is alive?
How do you guys approach this?
Thanks in advance!