Fermented honey and all its varieties.
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I've got a %14 mead that's been sitting in the fermenter almost two years. I was just tasting it and I think it's about ready to bottle. I also think it would benefit from a touch of back sweetening. Is there any need to add sulfites and sorbates at this point? I have transferred it off of the yeast twice already.
- Liter Mug (100 posts)
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