A meadery I recently visited in Chico, CA said they don't use sulfates to prevent further fermentation of mead after bottling. Instead, they filter out all the yeast.
How effective is filtering out the yeast before bottling? Sometimes, if the mead is too dry, I add some honey to each bottle before putting on the cork. However, if just a little bit of yeast gets in there, the cork will pop off a few weeks later.
Does anyone have experience with this? ???
How effective is filtering out the yeast before bottling? Sometimes, if the mead is too dry, I add some honey to each bottle before putting on the cork. However, if just a little bit of yeast gets in there, the cork will pop off a few weeks later.
Does anyone have experience with this? ???