Potassium Sorbate KMETA Addition

[cbxbill]

So far I've let all of my meads completely ferment and bulk age for approx 6 months before bottling and consuming. For my next batch I'm thinking of taking a different approach that will allow me to more directly control the ABV and residual sweetness. My plan is to monitor the SG until it hits the point that I want then hit it with KMETA and Potassium Sorbate. If I kill off the yeast before I bulk age it - will it negatively effect the flavor/aging process?

 

[fatbloke]

So far I've let all of my meads completely ferment and bulk age for approx 6 months before bottling and consuming. For my next batch I'm thinking of taking a different approach that will allow me to more directly control the ABV and residual sweetness. My plan is to monitor the SG until it hits the point that I want then hit it with KMETA and Potassium Sorbate. If I kill off the yeast before I bulk age it - will it negatively effect the flavor/aging process?

You don't kill it off like that, well that's more correct to say that it's quite hard to kill off an active ferment.

Usually you have to cold crash it to less than 4c for about a week or so, which makes the yeast go dormant, with a fair amount of it dropping to the bottom of the fermenter.

Then once it's had that treatment, you then rack it onto the appropriate amount of sulphite and sorbate (while still cold). Which in theory, should keep the yeast stunned as the batch warms back up and the sorbate should stop it reproducing........

As far as I'm aware, and from experience, sulphite and sorbate don't affect the flavour any......

I don't really get hung up on the numbers, I just mix the must to about the 1.100/1.110 sort of area and presuming finished at 1.000, that gives me about 13.5 to about 15% ABV. As I use mainly D21 or K1V yeasts they finish dry.

I always stabilise, then back sweeten to about the 1.010 - 1.020 sort of area, and that's done before clearing, so that I just have to clear the batch the once (it's a PITA if you've got a batch clear, only to have it haze up when you back sweeten with honey).

then I just bulk age it.......

 

[butterpants]

I tried a similar technique as the OP with a cider and got the stinkiest H2S bomb ever. Just stressed the hell out of them.

Ferment to completion, sorbate then backsweeten

 

[Yooper]

I tried a similar technique as the OP with a cider and got the stinkiest H2S bomb ever. Just stressed the hell out of them.

Ferment to completion, sorbate then backsweeten

Agreed!

Stopping an active fermentation is like trying to stop a freight train. The yeast will not die from sorbate (as sorbate only keeps them from reproducing) but the attempt can stress the yeast and create off flavors.

Instead of trying to stop an active fermentation, start with a lower OG if you want a lower ABV mead. Then, once it's completely clear, and no longer dropping any lees at all for at least 60 days, stabilize with the sorbate/sulfite and then sweeten to taste. It's easier, dependable, and creates the best tasting product in the end.