How do you stabilize your mead? I've never had that happen.Adding honey to backsweeten my meads have all ended in failure thus far. Every one of them eventually restarted fermentation, and while some were okay with a little more fermentation, they still went drier than I liked again. Some, made bottle bombs (3 lost bottles). And the rest that didn't explode have made some of the tartest, driest mead I've ever tasted; more like a blueberry/blackberry champagne with tons of carbonation. Kinda neat at first, but it's gotten so dry and tart now that it's more useful as entertainment, to let people taste it and watch their reactions.
That's the first I've heard that sorbate treatment isn't permanent. People use it all the time and nobody ever said diddly about it having a shelf life. This warrants further investigation.
There is an alternative, however - cold crash, clear, and force filter through 1 micron. No chemicals, no yeasties.
So that's not hard. Just run your yeast into the ground so they tap out and add more. It may start up again but it will eventually die of Alcohol poisoning and will not be able to eat anymore.That is very interesting way to do it, but i do wonder: Will all flavors and aromas still be there after such filtration or does it remove some/much of them? Im just curious since im trying to find a non-chemical way to have a sweet mead without the risk of a restarted fermentation in my bottles.