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Looking for some help with back sweetening a mead. I was bulk aging a gallon of mead and decided to back sweeten before bottling. I discovered it was slightly carbonated. Can I still use potassium sorbate and metabisulphate and back sweeten even though it is carbonated. I'm also wondering...

I'm making a one gallon batch of dandelion mead. I started a basic traditional mead and plan to add the petals to the mead when fermentation is complete. Can someone advise me on how long I should leave the petals in the mead in the secondary. Any other advice would be appreciated.

Getting close to Christmas and the grocery stores are full of Mandarin oranges. Anyone make a mead using these sweet juicy oranges....other than Joe's Ancient Orange.

I want to add fruit or fruit juice to some traditional mead I have been bulk aging for eight months. The mead is crystal clear and I was getting ready to bottle it. Problem is I'm not a fan of the taste at all and want to add fruit or fruit juice to change the taste. Anyone see any potential...

Spring has finally sprung here in Western Canada and up comes the rhubarb. Since last years crop I started making mead so now when I see any fruit (or vegetable in this case according to Google) I wonder if I can use it to make mead. So, I thought I would ask here on Homebrew Talk if anyone...

Anyone have any experience making a fortified mead? After reading about fortifying wine it seems like it would be fairly easy to do. Like fortified wine you could add the alcohol of choice when the fermentation has reached the sweetness you desire. The higher ABV as a result of adding the...