Hi all, my first batch of meade turned out pretty well! I just saw the Oskaar recipe that is sticky in this form, so maybe I will try that in the future, if I can decipher all the jargon and codes 
the recipe I used:
12 pounds raw rocky mountain wildflower honey (from honeyville) note: did not boil the raw honey
4 gallon h20
12 tsp malic acid
2 tsp tartaric acid
1 tsp black tea leaves
3 packets red star premier cuvee yeast
5 tsp fermax energizer, staggered into 2-3 doses
The potential SG = 13%
day 0 started in 6 gal plastic bucket, aerated daily
day 5 racked to 6 gal glass carboy with airlock
day 13 SG 1.000 measured, and re-racked to cleaned glass carboy
day ~42 re-racked to cleaned glass carboy
day ~60 bottling:
added ~1.5 pounds honey (boiled) and then 4tsp potassium sorbate prior to bottling
but I did not use any metabisulfite
The meade is pretty tasty, although acidic and tart to the point of almost tasting like a cider. A very strong honey cider
My questions:
1. What is the risk for spoilage because I did not use any sulfates? I might be sensitive to sulfates or sulfites. For example if I eat a whole bunch of dried apricots with sulfates I can feel flushed and a tickle in my throat. I am kind wanting to make meade organic as possible as well, therefore did not add sulfates. Should I just get over it, and pitch some in next time. I want to have a mead that can be bottle aged and treasured.
2. What is the shelf life looking like now, because I did back-sweeten and add the potassium sorbate? I have read that this can turn into some off odor like geraniums as it ages. I have no idea what geraniums smell like, so probably would not know it even if this occurred. But if I give some bottles as gifts I want to be able to say - drink this within a year or something.
Thanks so much!
the recipe I used:
12 pounds raw rocky mountain wildflower honey (from honeyville) note: did not boil the raw honey
4 gallon h20
12 tsp malic acid
2 tsp tartaric acid
1 tsp black tea leaves
3 packets red star premier cuvee yeast
5 tsp fermax energizer, staggered into 2-3 doses
The potential SG = 13%
day 0 started in 6 gal plastic bucket, aerated daily
day 5 racked to 6 gal glass carboy with airlock
day 13 SG 1.000 measured, and re-racked to cleaned glass carboy
day ~42 re-racked to cleaned glass carboy
day ~60 bottling:
added ~1.5 pounds honey (boiled) and then 4tsp potassium sorbate prior to bottling
but I did not use any metabisulfite
The meade is pretty tasty, although acidic and tart to the point of almost tasting like a cider. A very strong honey cider
My questions:
1. What is the risk for spoilage because I did not use any sulfates? I might be sensitive to sulfates or sulfites. For example if I eat a whole bunch of dried apricots with sulfates I can feel flushed and a tickle in my throat. I am kind wanting to make meade organic as possible as well, therefore did not add sulfates. Should I just get over it, and pitch some in next time. I want to have a mead that can be bottle aged and treasured.
2. What is the shelf life looking like now, because I did back-sweeten and add the potassium sorbate? I have read that this can turn into some off odor like geraniums as it ages. I have no idea what geraniums smell like, so probably would not know it even if this occurred. But if I give some bottles as gifts I want to be able to say - drink this within a year or something.
Thanks so much!
