Author Topic: MEAD QUESTION  (Read 624 times)

Offline BILLY BREW

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MEAD QUESTION
« on: March 14, 2019, 10:40:56 AM »
Looking through web posts and our forum and one thing I can't get an answer to is this;
When stopping fermentation, I have always used potassium sorbate (1/2 tsp per gal) but i read on alot of sites where it is suggested to use potassium metabisulfate as well. (1/4 tsp per gal).
My question is this, what is the benefits of metabisulfate? I would think that it would add a bit of a sulfur taste to the mead.
I am making a sweet vanilla metheglin. Been doing this for years, but thought I might want to try something different... Any advice out there? 
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