scubatech
Active Member
- Joined
- Oct 29, 2020
- Messages
- 33
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Have a 5G batch of caramel apple bochet in my SS Brewbuilt. iSpindel says it has been at 1.015 for about 5 days. Was going to add k-sorbate and k-meta and then keg as I need the conical for next batch. But I have read that mead is an evolving thing that gets better with age if you don't stabilize it. Adding sorbates and sulfites would keep the mead from aging wouldn't it, since they essentially stabilize it? Not worried about fermentation continuing so much as I just don't want it going bad either. FYI, it's sitting at 7.5%