hist-brewing: stabilizing mead

[allotta]

Wine stabilizers (sorbistat or sodium benzoate) will stop a renewed
fermentation.  However, it WILL NOT stop a fermentation already in
progress (even a slow one).  If fermentation is completely stopped (no
gravity drop over 1-2 weeks) than a stabilizer will stop a renewed
fermentation.
Your problem sounds like fermentation was still active, albeit slow, and
a stablilizer will not help.  Try 120 ppm  of sulfite at this point.
Let sit 1 day before bottling after sulfer and most of the sulfer will
dissipitate.  Then sorbistat will be useful.
What was the terminal gravity before bottling??  Maybe you had a stuck
fermentation.

Best     Mark


Daryl Olson wrote:

> Ok, I have a general question here.  I had a pretty good sweet mead
> that
> unfortunately blew all of their corks off when it got warmer and the
> yeast
> went active again.  Has anyone tried or uses, stabilizers in their
> mead?  My
> mead actually sat quite a while, and seemed quite still, before I
> bottled,
> so I was thinking of using a stabilizer on it next time.
>
> Also, anybody have any other advice for making sure my mead doesn't
> open
> itself before I'm ready to?
>
> Dar
>
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