I have a question about backsweetening my first mead.
10 Jan 11 - 1 gallon of honey with ~3 gallons of water, 1.116 OG
16 Feb 11 = racked, 1.001 FG
I have campden tablets (sodium metabisuphite, 1 tablet/USG = 150 ppm total SO2) and potassium sorbate. I have read about backsweetening and most suggest using both. However, since fermentation has stopped can I just use the potassium sorbate? I have never used either of these chemicals. Can I expect a flavor contribution?
I plan on bottling it and keeping it still.