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Mead has been aging, now what?

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Q2XL

NewBee
Registered Member
Feb 9, 2010
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I have 4 meads/melomels that have been in their carboys for long-term aging. Before I ask questions, here is the info on each of the them....


Strawberry/Banana melomel
Start-6/6/2010
Starting gravity-1.120
Last rack and gravity-1.010 on 12/10/2010

Peach melomel
Start-8/8/2010
SG-1.093
Last rack and gravity-1.003 on 9/30/2010

Multi-berry melomel
Start-9/29/2010
SG-1.122
Last rack and gravity-1.010 on 12/14/2010

Cyser
Start-11/8/2010
Sg-1.115
Last rack and gravity-2/3/2010...I believe gravity was 1.000.



So, I am past due for bottling and need to know how to handle the mead.

1)Do I need to sorbate and sulfite it?

2) I do want to most likely back-sweeten. What is the best way to back sweeten? i.e. How do you incorporate the honey into the mead without aerating it too much?

3) How do you know how much honey to add?

Any other information that you might have to offer would be GREATLY appreciated. I am also going to post this at Homebrewtalk.com, so please forgive the double post, but I need all the information that I can get. Thanks!
 
W

wayneb

Lifetime Patron
Lifetime GotMead Patron
Feb 7, 2007
5,794
11
38
Evergreen, CO (west of and above the Denver smog!)
Have you tried using our Search Tool yet? I seem to recall that we've answered questions pretty much the same as yours in the not too distant past, and searching on terms like backsweetening, Sorbate, Sulphite (Sulfite), should bring up lots of info on each of those subjects.
 
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