Cannonball Jones
Member
My first two batches of mead are nearly done, I'm expecting to get the same SG reading this weekend as I did last weekend. Time to rack, but I want to make sure no further fermentation occurs. There's no way for me to pasteurize them safely at my place, so I picked up some campden tablets. Is there anything I need to look out for, or can I generally go with the 1 crushed tab per gallon method and just let it sit a few days? Also, I'm expecting to have to backsweeten one batch. Should that be done before or after adding the campden tabs?