I am making my second batch of mead which is very dry. I want to stabilize and backsweeten but I don't tolerate sulfites well- not an allergy but just terrible headaches with even small amounts. Was wondering what other additives/methods can effectively stop fermentation reliably enough to avoid any increase in ABV and feel comfortable bottling. Want to avoid heating/pasteurizing. Read all kind of things in my searches but do not trust the sources. Would appreciate some feedback from the experienced brewers here.
Many thanks
Many thanks