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General Category => Other Fermentables => Topic started by: kramerog on August 20, 2013, 06:01:04 PM

Title: Stabilizing a backsweetened melomel
Post by: kramerog on August 20, 2013, 06:01:04 PM
I want to backsweeten and carbonate a pomegranate melomel.  I'm planning to force carbonate in a keg and bottle.

I understand that I can stabilize the mead with sulfites (I have potassium and sodium sulfites available) and sorbate.  How much do I need of both.  Does it vary by pH?
Title: Re: Stabilizing a backsweetened melomel
Post by: punatic on August 20, 2013, 06:15:01 PM
Be patient, let it drop clear (wait several months) and there should be no need for chemical stabilization.  No viable yeast will remain.  I back-sweeten my meads all of the time with no chemicals or unwanted carbonation.

Besides, you plan to force carbonate anyway.  A little help from your friends  (the yeast) will make no difference.  If you cannot wait.
Title: Re: Stabilizing a backsweetened melomel
Post by: kramerog on August 22, 2013, 02:12:21 AM
I'm scared!
Title: Re: Stabilizing a backsweetened melomel
Post by: punatic on August 22, 2013, 04:25:27 AM
Mead is not scary.  Mead is a slow ride.  Mead is a gift.