Hey guys and gals,
I have my first mead in secondary, been aging for about two months now. I was planning on sparkling it, but after seeing others' difficulties and trying my first commercial still semi-sweet mead last night, I decided to do differently! But now I have questions.
I have no experience with wine making or killing yeast in any way, and I've been getting conflicting information: To make it still, do I add potassium sorbate? potassium metabisulfate? Both? And how much? I'm planning on back-sweetening, so I need those little yeasties completely dead.
On that note, how much should I use to back-sweeten? The mead I had recently was similar in sweetness to a young riesling, which I'd like to emulate. Any guidance here? Is there a good place to start, an amount per gallon that I should try and add to?
Thanks for all the help!
I have my first mead in secondary, been aging for about two months now. I was planning on sparkling it, but after seeing others' difficulties and trying my first commercial still semi-sweet mead last night, I decided to do differently! But now I have questions.
I have no experience with wine making or killing yeast in any way, and I've been getting conflicting information: To make it still, do I add potassium sorbate? potassium metabisulfate? Both? And how much? I'm planning on back-sweetening, so I need those little yeasties completely dead.
On that note, how much should I use to back-sweeten? The mead I had recently was similar in sweetness to a young riesling, which I'd like to emulate. Any guidance here? Is there a good place to start, an amount per gallon that I should try and add to?
Thanks for all the help!