Author Topic: Stabilizing a backsweetened melomel  (Read 597 times)

Online kramerog

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Stabilizing a backsweetened melomel
« on: August 20, 2013, 11:01:04 AM »
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?
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Offline punatic

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Re: Stabilizing a backsweetened melomel
« Reply #1 on: August 20, 2013, 11:15:01 AM »
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.
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Online kramerog

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Re: Stabilizing a backsweetened melomel
« Reply #2 on: August 21, 2013, 07:12:21 PM »
I'm scared!
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Offline punatic

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Re: Stabilizing a backsweetened melomel
« Reply #3 on: August 21, 2013, 09:25:27 PM »
Mead is not scary.  Mead is a slow ride.  Mead is a gift.
There is only one success: to be able to spend your life in your own way.


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