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Yakima 728
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  1. A

    Pasteurizing instead of K-Sorbate

    So, I watched a YouTube video of someone making a Raspberry mead and a Blackberry mead... 1 gallon of each. When it came time to backsweeten, they had to add Potassium Sorbate and Potassium Metabisulfite. When adding the Sorbate, it changed the raspberry mead from a nice rose color to a...
  2. A

    BeeKeeper from Oklahoma

    I've always found great info on this site. I've made 1 batch of Merlot years ago, even taken it through a secondary MaloLactic fermentation for my first go at fermenting!! It tasted horrible, but after several years it was amazing. Now, I'm diving into my first Mead! I started with...
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