I've got 2 meads a brewing. One has been done with fermentation for awhile now but I've been holding back on bottling (plus age is nice), because I was going to add fruit. Trouble is, my all my fermenters are being used and the one fermenter the first mead is in is not ideal for adding fruit (small spout). Is it okay to try fermenting further after it's already been like a month or 2 since primary ended? I'm just worried it will be too much for the yeast to handle (and I think alcohol high enough to halt fermentation potentially).
2nd mead is aging currently. It has finished 2nd fermentation a few weeks and currently just had an airlock on. Is there any need to put like campden or anything to preserve? Or should I just leave as is? I may natural carbonate later so I don't necessarily want to stop all yeast activity.
2nd mead is aging currently. It has finished 2nd fermentation a few weeks and currently just had an airlock on. Is there any need to put like campden or anything to preserve? Or should I just leave as is? I may natural carbonate later so I don't necessarily want to stop all yeast activity.
