- Sep 21, 2018
- Reaction score
Ive been brewing various mead's, melomel's, beer, cider and wine for a few years now. However, one thing still eludes me. Is there a legitimate way to cease fermentation (in mead/melomel) when the desired gravity and flavor is reached? I've cold crashed with metabisulfite, but as soon as the must begins to warm, the yeasties start feeding again. FYI, when I cold crash the must, it's at about 28 degrees F. Thanks members!