I'm new to mead. Can I rely on sulfites to prevent contamination of the mead? It seem that there are so many steps where I'm inocullating the must with germs: adding the nutrients/yeast energizer, adding the honey with no heat method, adding other things like fruit/spices,etc. I have basically just sulfited at 1/4 tsp per 5 gallons and hoped for the best. My one and only mead seemed to turn out alright (cyser).
--Do you folks sanitize your nutrients?
--Do you use the 1/4tsp campden tablets/5gallons?