I wanted to stabilize a session mead.
Because I don't have a filter, I can choose between pasteurizing or using sulfite/sorbate.
What would be the effect on taste if pasteurizing?
And when using sulfite/sorbate, what would be the recommended amount for a session mead?
Which one would you use?
top of page
SUBMISSIONS & DEALS
To see this working, head to your live site.
Stabilization
Stabilization
0 comments
Like
Comments
bottom of page