10 Sep
2003
10 Sep
'03
2:37 p.m.
Thanks for all the replies. I was curious about methods to prevent or reduce
oxidation, whether people thought it was needed, or whether anyone did
anything.
----- Original Message -----
From: <allan.boyce(a)usbank.com>
To: <mba(a)thebarn.com>
Sent: Wednesday, September 10, 2003 2:25 PM
Subject: Re: bottling mead
The only times I'll use sulfite or sorbate is if I'm trying to stop any
further bottle fermentation - usually in ciders. After sitting in a
carboy
for a year, most of my meads don't have any sugar
left to speak of. I may
also add a little more sweetener if I'm hoping to sparkle the mead. I
don't have any ancient meads, but I have a few 3-4 years old, and they
don't seem to be suffering any ill effects from NOT sulfiting or
sorbating.