I was following a recipe for mango peach mead yesterday and when I added the potassium metabisulfite to the must (to kill wild yeast for 24 hrs before pitching yeast). I followed the label directions of adding 1 teaspoon per gallon. Afterward I read in a couple of different recipes that said to add in the neighborhood of about 1/8 tsp per gallon so of course I got worried and looked into it more. I checked the website info from the store where I bought it (Brewers Connection) and it says to add a tsp per gallon for sterilizing but only 1/8 tsp per gallon to kill wild yeast in must. So I guess the amount to add on the label is only for sterilizing. I wish the label stated that. So my question, did I screw up this batch (again) or can I continue to add the yeast today and proceed as planned? I've read the finished product can have a sulfur taste if you add too much as I did.
Thanks, Gene
Thanks, Gene