I'm probably getting way ahead of myself as my mead is still in the primary, but does mead need to be stabilized using campden/sorbate? I'm not planning on making sparkling/carbed mead, and if so when would I do this, assuming I'm going to bulk age it?
Stabalize?
- Thread starter justin7
- Start date
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If you are not sweetening it, there is no reason to use sorbate. Sorbate prevents renewed fermentation when you add sweetening like sugar or fruit.
