OK folks, I have read a bunch about this, however, I want to make sure of the steps. I have a mead that I have racked twice into glass carboys and is now 5 months old. It has fermented dry 0.996.
Here is my plan.
Thief out some mead and dissolve 1/4 tsp k meta. Gently stir in carboy. Blanket with CO2 and wait 24 hours.
Thief out some mead and dissolve 1/2 tsp k sorbate. Stir, blanket, wait 24 hours.
Dissolve 1lb honey (reserved from original honey stock) and back sweeten to taste. Somewhere between 1.008 to 1.014 I imagine.
Cold stabilize around 28°F for 2 weeks.
Put back to sleep for another 7 months.
Questions.
Is there a wait time between back sweetening and cold stabilizing .
If the mead clears up do I need to leave it 2 weeks. If it does not in 2 weeks is it time to fine?
Thanks for the reassurance, answers, and for all the help I have already received on this site.
Here is my plan.
Thief out some mead and dissolve 1/4 tsp k meta. Gently stir in carboy. Blanket with CO2 and wait 24 hours.
Thief out some mead and dissolve 1/2 tsp k sorbate. Stir, blanket, wait 24 hours.
Dissolve 1lb honey (reserved from original honey stock) and back sweeten to taste. Somewhere between 1.008 to 1.014 I imagine.
Cold stabilize around 28°F for 2 weeks.
Put back to sleep for another 7 months.
Questions.
Is there a wait time between back sweetening and cold stabilizing .
If the mead clears up do I need to leave it 2 weeks. If it does not in 2 weeks is it time to fine?
Thanks for the reassurance, answers, and for all the help I have already received on this site.
