I just read this thread (I didn't want to crash that thread) and just rememered that someone complained about getting stomach pain from (over)consuming some of my un-sulfated homebrewed plain mead fermented with the brewer yeasts fermentis saflager s23 and k1v-1116.
Is that a issue concerning to much active(or dead for that matter) yeast? Infections ... ?
What should I do to prevent that from happening in the future when if I want to give mead to "non-immune" persons? filter, Pasturize it, wait longer and rack more before bottling(I racked that one about one time before bottling)?