I brewed 2.75 gallons of mead using 5 pounds of orange blossom honey and 2 pounds of wildflower honey. The mead is dried out enough for my liking (OG 1.078, FG 1.014) and has been sitting in my beer fridge clearing for about 3 weeks.
I am planning to bottle the mead in wine bottles with corks.
Two questions:
- Should I still use clarifying agents? I haven’t yet but have a dose of super kleer.
- If I use the super kleer, do I still have to use potassium metabisulfite to kill the yeast so I don’t get bottle bombs?
Thanks!