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BTW is sodium bicarbonate useful to lower pH? I think I read about this somewhere but I don't find the answer. Thanks!

Thanks for the answer! I just have some 5 liter (1.32 gal aprox.), differently flavored mead batches going on, so I guess I will try to pasteurize some bottles and stabilizing the others with sorbate and metabisulfite, and then taste each one. I will post the results along with some pics if I...

My main concern is about the flavor. I don't know if pasteurizing a bottle of mead by heating it up on a stove would spoil the flavor or somehow ruin the mead... But I guess that if the flavor is OK after heating, the resulting product should have no viable yeast on it so it does not...

Hello all, I have been wondering about the possibility of pasteurizing my meads so that the addition of chemicals such as potassium sorbate and metabisulfite is no longer needed to stabilize the brew. What would happen if I heated my mead? Does it get wasted or spoiled in some manner? I am...

Hello all! I'm a newbie homebrewer, who has always wanted to taste Mead (or hidromiel as we call it here). I chose this method of brewing because of its simplicity and easy to get ingredients. I purchased some airlocks and proper yeast online to start brewing some decent drinks, but they are...