DO YOU ACTUALLY NEED TO STABILIZE MEAD?

[Hyperguyver]

I have made it a point to always stabilize after a few bottles randomly became bottle-bombs despite the completed fermentation.

[bayekofsiwa]

can you make a long form all steps vid for us newbies who bought your kit and are waiting for it to arrive? Thanks!

[OneRandom]

i prefer to stabilize with heat pasteurization. 140 degrees F for 22 minutes will do the trick. This will also help speed up the aging process as it will meld the flavors with the booze nicely. Negligible loss of alcohol and then you can share with all your friends with sulphate allergy/sensitivity. Using the campden tablets will limit your crowd to those who know they're not allergic. Plus with heat pasteurization you know for SURE that all the yeasties and any other bacteria that might have wandered in during racking are dead.

[rednecksniper]

I appreciate that actually just got the rest of the stuff in to make mead today (siphon, scale, yeast, hydrometer and fermeto) so I’m definitely gonna use this I’ll buy the stuff for stabilizing before my first batch si ready

[thelonelygamer]

Alternatively add a non fermentable sugar for sweetness to avoid another fermentation altogether. If your goal is carbonation my recommendation would be a corny keg a 2.5 lbs c02 tank and a beer gun for bottling without risking bottle bombs.

[aether]

have you ever made cranberry mead? or anything using spruce tips? i think those could make some really cool flavors

[victoriaheinen]

Can you do a video on checking if the fermintation process is complete?

[straaths]

How you can be sure that after stabilisation, when you add honey (or any fermentable sugars), some yeast get in the bottle (from air or whatever) and it will not make a bottle bomb?

[RomanusVII]

What are some natural ingredients you can use to stabilise?

[milokiss]

As someone who didn’t get an accurate ABV reading their first time,
And didn’t stabilize it,
Lmao yeah I wish I stabilized it. It was dry as hell, You could only get a little bit of the flavor of the honey, None of the sweetness.
((I just used it as a mixer at that point.))

[dvsmike]

I have used only potassium sorbate and didn't experience any issues. Is this a good practice or are the camdens required?

[straaths]

What about sugar alcohols ( for example Erytrytol ) for back sweetening?

[KameronDishman]

Do I HAVE to use both Camden tablets and potassium sorbate to stabilize.? Or is potassium sorbate enough on its own.?

[LordPenny]

If I want to stop the fermentation process as I like what it’s producing so far how do I do that do I use campden tablets ?

[aminkassabbachi]

Can you show how to make non-alchoholic beer?

[notavailable]

can you stabilize by just leaving it in the sun. uv light or heating, instead of chemicals

[RetroFizz]

Could you use a yeast with a lower alcohol tolerance with more honey?

[masongeno]

could you not just avoid having to sweeten the mead more by just adding more honey in the beginning?

[hugorivera]

So you add the sweetener and THEN stabilize or the other way around?

[patrickflynn]

Hey can I ask you a question? Does bottled mead go sour after time? Can you bottle it up and store it for years and it won't spoil? Thanks