I want to backsweeten and carbonate a pomegranate melomel. I’m planning to force carbonate in a keg and bottle.
I understand that I can stabilize the mead with sulfites (I have potassium and sodium sulfites available) and sorbate. How much do I need of both. Does it vary by pH?
Be patient, let it drop clear (wait several months) and there should be no need for chemical stabilization. No viable yeast will remain. I back-sweeten my meads all of the time with no chemicals or unwanted carbonation.
Besides, you plan to force carbonate anyway. A little help from your friends (the yeast) will make no difference. If you cannot wait.
I’m scared!
Mead is not scary. Mead is a slow ride. Mead is a gift.