Re: Sulfite and Sorbate

now to think of it,  ( finally getting to enjoy my mead now, )  The first
meads I used campden every other racking and tested the concentration of it.
This time, as I seem to have two issues, the older meads taste great,but
have a slight bitter background.  I used as I said sulfite and sorbate.
This round, I still have some fermentation in the secondary and I want to
let that go for a bit longer, then add sulfite and sorbate, sweeten with
some more honey and then see from there.

Can I get by without adding any sulfite when I have gotten where I want to
be and just terminate with sorbate or am I looking at a spoiled batch down
the road.?    One more thing,  should I give up on the tablets and use the
metasulfite instead?
"Oberon" <[EMAIL PROTECTED]> wrote in message
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"Thirsty Viking" <[EMAIL PROTECTED]> wrote in message
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> I was asked about these and sent an email
> response, did i essentially get it right?
[snipped]

> Propper usage of sorbate is as follows....
> 1 Rack mead  (this removes lotts of  active yeast
> with the Lees)
> 2 Add Sorbate  (castrate the yeast that made it
> through the racking tube)
> 3 Age mead to allow yeast to die off and settle
> (keeps sediment in bottles down)
> 4 After the mead clears -(bulk age if desired)
> add K-MbS (if desired) and bottle.


John,

A very nice write-up!
The only change I would make is to recommend the use of meta if sorbate is
used.  Sorbate can be food for bacteria, and meta will protect against that
possibility.


-- 
Cheers,
Ken