My mead cleared

[Medic151]

My mead finally cleared and I know I need to neutralize before I back sweeten What is a specific brand that yall have had luck with or like? I will be ordering it, so I will have to wait a bit till I can bottle. Should be about 14% if that makes a difference.

Thanks for the help.

 

[bernardsmith]

You want to use generic compounds. Brands are irrelevant - K-meta and K-sorbate. Your LHBS will sell these

 

[Golddiggie]

Are you going for still or carbonated in the glass? If carbonating in bottle, you'll need active yeast to do that job. Which makes things a bit more complicated. If you're going to keg, to carbonate, then bottle, it will be easier. If still, it's less involved there since you just need to make sure the yeast are done/neutralized before adding any more sugars. OR you could use a non-fermenting sugar to back sweeten.

I'm making cider in the 6% range with a yeast that doesn't go to dry. No back sweetening, or stabilizing needed. Carbonating in conical, so goes to package fully ready to drink (immediately).

 

[Medic151]

I am just going to bottle as it is only one gallon. That is my test run since it is my first. Just didn't want a pop off when I bottle. I ordered the sorb and meta.