Deactivating Yeast?

[RPh_Guy]

Is there any other stabilization agent besides sulfites? The reason for my question, is because I'm really sensitive, and don't want to flare (I have lupus).... but I suppose I could just try it and see...

From my understanding it's the SO2 vapors that actually cause the issue. Therefore working with sulfite in any amount might be problematic. If you want to try it, I'd suggest adding 10ppm free sulfite. That's a small amount but should be adequate.

The above methods for sweet mead do work:
Heat
Cold
UV
Filter
High ABV

One method not mentioned: using a non-fermentable sweetener (e.g. xylitol) that doesn't require stabilization.

Alternately,
Do you want to try an experiment? You could possibly use sodium benzoate as the sole stabilizing agent (no sulfite).
FDA limits it to 0.1%, so that's 0.1g/100mL = 3.79g per US gallon.

https://en.wikipedia.org/wiki/Sodium_benzoate

https://www.amazon.com/Sodium-Benzoate-2lb-USP-grade/dp/B010G4IPNS/

Benzoic acid is both fungistatic and bacteriostatic. Seems like a good alternative and shouldn't contribute off-flavor.
You need to remove as much yeast as possible before trying to stabilize with a preservative.

Hope this helps. Cheers

Not sure what effect freezing might have on mead. Haven't tried it, but maybe?

I'd be up for a mead slushie!

 

[Darthbrewder]

Check this video. I know this is for cider but it might help you decide on what your preferred course of action might be.

 

[Boots5598]

I once did a direct taste comparison of pasteurised and non pasteurised cider, using the same batch of cider.

Without judging one as better and the other one as worse there was a not neglactable difference in taste between those two. I guess there will be a difference in mead as well, but I cannot say if it would make it taste better or worse ...

Mead usually needs to be back-sweetened using additional honey - the sugars from which will restart fermentation unless the yeast is rendered inert.