Mead Stabilizer for Backsweetening
Mead Stabilizer for Backsweetening allows you to safely sweeter honey wines at home. After fermentation is complete, a mead will be quite dry. A technique called backsweetening allows you to add honey back to the mead prior to bottling.
But first, a mead must be stabilized. Our Mead Stabilizer for Backsweetening contains Potassium Sorbate & Potassium Metabisulfite - yeast growth inhibitors. Together they prevent yeast from re-fermenting in the presence of added sugars - so the sweetness remains in the finished product instead of being converted into alcohol or carbon dioxide.
Need honey? Try our mead backsweetening kit
Mead Stabilizer does not kill yeast, but it does prevent yeast cells from multiplying and continuing to ferment. It can't stop an active fermentation that's already in progress, but it can prevent fermentation from re-starting when sugars are added.
Also useful even when not back sweetening, Mead Stabilizer helps stabilize wines and meads stored at room temperature over long periods of time. If the conditions are just right, trace amounts of yeast in bottles may begin to re-ferment. Adding Mead Stabilizer right before bottling can eliminate this risk.
What's included?
Each packet contains 0.35g Potassium Metabisulfite & 1.75g Potassium Sorbate.
Dosage:
HOW-TO back-sweeten:
2. Stir in 1 packet of Mead Stabilizer & let it stabilize the mead for 24 hrs with the airlock installed.
3. After 24 hrs, prepare the honey (or chosen sweetener) to be added to the fermenter. First, choose how much you'd like to use per gallon: 4 oz for light sweetness, 8 oz for medium sweetness or 12 oz for the most sweetness.
4. Dissolve the honey in 6 oz of hot water (per gallon of mead), then pour the dissolved honey/water mixture into the fermenter. Swirl to combine.
5. Bottle as usual!
