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My understanding is that campden tablets are great for stabilizing your mead/melomel/whatever after it's cooked, making it safer to bottle. Along with killing the yeast, it sterilizes it to prevent oxidation, apparently. Since my meads and melomels never actually seem to completely finish...

I can now report the following; Pomegranate melomel is sweet, slightly tart, almost syrupy. Tastes like a liqueur, in sweetness, consistency and in alcohol content. This would be great after a meal for sipping in teensy sherry glasses, but mass consumption I think would give you the mother of...

In an effort to increase the alcohol content of my mead, I modified my recipe, and now I have two carboys sitting nice and quiet. The only changes I made were to increase the amount of honey, and to substitute fruit juice (from concentrate in one case, and fresh cider in the other) for the...