Hi everyone,
I back sweetened my five gallon mead on the 20th of this month, which the sg went from 1.000 to 1.020. As I thought the yeast started to eat up all the new honey again. I am going to wait and sweeten again but this time I want to kill off the yeast. I was wondering what the best chemicals to use that wont change the taste of the mead. Also what the best method of adding them to the batch would be.
Thanks
I back sweetened my five gallon mead on the 20th of this month, which the sg went from 1.000 to 1.020. As I thought the yeast started to eat up all the new honey again. I am going to wait and sweeten again but this time I want to kill off the yeast. I was wondering what the best chemicals to use that wont change the taste of the mead. Also what the best method of adding them to the batch would be.
Thanks