Hi guys
I'm getting ready to bottle my first two mead attempts. I got a really helpful response here last time I posted so I figured I'd ask here even though I'm sure it gets asked a lot. I just want to make sure since I'm getting conflicting info from the LHBS guy. Short backdrop: I have a dry mead and a dry cyser that have been in their gallon jugs for about 4 months. I'm moving and want to make more mead so I'd like to bottle them. I'd like to backsweeten both. When I went to the LHBS and said that, the guy gave me just Potassium Sorbate. I didn't really think too much about this until I got home and remembered reading threads on the sorbate stopping reproduction but not killing yeast, etc. and I just want to make sure before I have to trek to the LHBS again. Am I going to need something else besides sorbate (I assume sulfite)?
I also have a question about the honey for backsweetening. Both of these (a JAOM that went dry and a simple cyser) were made with regular, cheap store bough honey. Since then I've gotten some local wildflower honey, way darker and more flavorful than the supermarket stuff. Should I backsweeten with supermarket honey or the wildflower?
Thanks guys.
I'm getting ready to bottle my first two mead attempts. I got a really helpful response here last time I posted so I figured I'd ask here even though I'm sure it gets asked a lot. I just want to make sure since I'm getting conflicting info from the LHBS guy. Short backdrop: I have a dry mead and a dry cyser that have been in their gallon jugs for about 4 months. I'm moving and want to make more mead so I'd like to bottle them. I'd like to backsweeten both. When I went to the LHBS and said that, the guy gave me just Potassium Sorbate. I didn't really think too much about this until I got home and remembered reading threads on the sorbate stopping reproduction but not killing yeast, etc. and I just want to make sure before I have to trek to the LHBS again. Am I going to need something else besides sorbate (I assume sulfite)?
I also have a question about the honey for backsweetening. Both of these (a JAOM that went dry and a simple cyser) were made with regular, cheap store bough honey. Since then I've gotten some local wildflower honey, way darker and more flavorful than the supermarket stuff. Should I backsweeten with supermarket honey or the wildflower?
Thanks guys.