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Lgadke
07-13-2008, 01:58 PM
Hi there, folks.

Does anyone have any opinions on the absolute necessity of adding sulphites? Is it very dangerous not to? and it if one decides to forgo this step, does the bulk aging process need to be lengthened to ensure a full cessation of fermentation?

And does anyone know anything about refermenting either in the bottle or in the carboy. I assume it is just the addition of more yeast to boost the alcohol content but does this step, couple with the addition of new flavourings, have a different effect than just adding flavours or backsweetening. And if I put yeast in the bottle does it make it last longer or shorter (I have heard longer) and does it increase the risk of explosion?

Thanks for your consideration

-Lucas

Oskaar
07-13-2008, 03:15 PM
Please use the forum search tool and use "sulfite" as the keyword. You'll find that this subject has many threads. If you don't find what you're looking for, echo that back here.

Welcome to Got Mead?!

Cheers,

Oskaar