I've read the search results for this but can't find what I'm specifically looking for. Chilling the mead is out of the question since I don't exactly have room for a 5 gallon carboy in the fridge. I have a bottle of campden tablets and I gather they can be used for this purpose but will they effect the flavor? I want my mead to taste it's best but I like a minimal ammount of residual sweetness. I've heard backsweetening can leave it tasting a bit strange like raw honey. My questions are,
1. Will campden tablets make my mead taste like shite and if not how much should I use.
2. What is the common method of backsweetening? (i.e. Dilute with water before stiring in, how to stir in without oxygenating, how do I keep fermentation from starting back up, etc.)
Thanks in advance for any input.
1. Will campden tablets make my mead taste like shite and if not how much should I use.
2. What is the common method of backsweetening? (i.e. Dilute with water before stiring in, how to stir in without oxygenating, how do I keep fermentation from starting back up, etc.)
Thanks in advance for any input.