Intheswamp
Well-Known Member
I thought I would be bottling some mead tonight but I got to thinking. This is some seven year old traditional mead that has been sitting in a carboy on a thin layer of lees all those years. I had gotten everything together to bottle and was just about to the sanitizing stage when it dawned on me that in most bottling situations the k-meta is added (usually along with k-sorbate) and then the wine/mead is watched for 3 days or so to be sure fermentation has stopped. Well, the fermentation has been stopped for quiet some time with this 3-gallon batch so I'm not concerned with it cranking back up and was going to add the k-meta and bottle. But, does the mead need a day or three to absorb/assimilate/incorporate/whatever the k-meta? Or, can I add the k-meta, stir lightly, wait an hour or so, and bottle?