I made my first mead last November. It is a Persimmon Mead that I am happy to say won 1st place at my county fair. The problem is that despite it tasting great it gives me an awful headache. I used some crushed Campden tabs in the fruit and am wondering if this is the cause. I never have had a problem with sulfites in the past, at least not in wine. Any problem with not using sulfites(Campden) in my next batch of Persimmon mead this fall?