I am brand new to brewing meads. I have three on the shelf, one has been racked and is in secondary, the other two are newer and still fermenting. I have used someone else's recipes, but I am considering controlling the abv's where they take a more natural approach. I am afraid to use potassium sorbate though because I have heard conflicting data on if or how it effects flavor. So, hoping some of you who have used it can shed some light on it and dispel some of the rumors. thank-you!