So glad I stumbled across this forum.
Keeping things simple and somewhat accurate, my intention is to produce a mead around 10% abv adjusting brix accordingly from the beginning, back sweetening to taste. I want a flat mead, no carbonation at all. However I am highly sensitive to sulphites of any kind. For example, half a glass of regular off the shelf wine will ruin my night and the whole next day. I am able to drink self brewed wines that are carefully prepared with only natural and/or organic ingredients. For the last three batches of self brewed wine I have added 1 fl oz. per 1.5L bottle of my own colloidal silver ascorbate(csa). It leaves no taste, and allows the wine to age without going off. An opened 1.5L bottle half full on my kitchen counter tasted good three months later, even better. The Silver Ascorbate will inhibit bacteria fungus and yeasts.
Have any of you tried halting the fermentation of mead with anything other than sulfur and sorbate. I,ll be adding the csa when the abv is correct before racking.
Keeping things simple and somewhat accurate, my intention is to produce a mead around 10% abv adjusting brix accordingly from the beginning, back sweetening to taste. I want a flat mead, no carbonation at all. However I am highly sensitive to sulphites of any kind. For example, half a glass of regular off the shelf wine will ruin my night and the whole next day. I am able to drink self brewed wines that are carefully prepared with only natural and/or organic ingredients. For the last three batches of self brewed wine I have added 1 fl oz. per 1.5L bottle of my own colloidal silver ascorbate(csa). It leaves no taste, and allows the wine to age without going off. An opened 1.5L bottle half full on my kitchen counter tasted good three months later, even better. The Silver Ascorbate will inhibit bacteria fungus and yeasts.
Have any of you tried halting the fermentation of mead with anything other than sulfur and sorbate. I,ll be adding the csa when the abv is correct before racking.