So my mead is pretty much done, I suppose. Its pretty sweet (1.031) but palatable. I would like it a little dryer (say 1.02), but its already at 14% ABV and I am afraid that if I dry it out too much by accident, it will be undrinkable. How should I stabilize my mead? I do have potassium sorbate and campden tabs, but I'd rather not use them. I do have room in my kegerator; can I cold stabilize it at 40*F?
Also, if any of you have any fantastic ideas about how I can get my mead down to 1.02(ish) and keep it there, I'd love to hear them. I already tried pitching EC-1118, but there was too much alcohol in the mead and the yeast did not propagate. I didn't make a starter, and I suppose I could, but I am afraid of drying the mead out completely (as previously stated)...
Also, if any of you have any fantastic ideas about how I can get my mead down to 1.02(ish) and keep it there, I'd love to hear them. I already tried pitching EC-1118, but there was too much alcohol in the mead and the yeast did not propagate. I didn't make a starter, and I suppose I could, but I am afraid of drying the mead out completely (as previously stated)...