n00b residual yeast bottling question

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saneus

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A friend and I have been fermenting some mead wort for the past month and, according to our personal tastes, have deemed it ready. However, there is some residual fermentation occurring, and we don't want the taste to change any more or the % alcohol to get any higher than it already is. Is there any way to get rid of/restrict/kill off the remaining yeast without drastically affecting the flavor of our drink?
 

Yooper

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Well, in theory campden tablets and sorbate together should do the trick. The problem is that neither one of those items actually kill yeast, they inhibit yeast reproduction so I've never actually been able to stop a fermentation with them. The usual way to have a sweet mead is to allow it to ferment out fully, then use campden and sorbate to stop refermentation when the mead/wine is sweetened. This works well.

Of course, if it ferments to dry, the ABV will be increased. But that is the safest way.
 
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