back sweetening

Fermented honey and all its varieties.

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back sweetening

Postby KTbrew » Sat Jul 26, 2014 4:18 pm

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.
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