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Why not stabilize mead with heat?

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fitzbill

NewBee
Registered Member
Mar 25, 2022
4
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3
Panama
I’m making my first mead with wildflower honey from my Africanized bees:
3 gallon ferment
8 lbs of honey
Yeast: QA23, 5g, hydrated with 100g water mixed with 7.5g go-ferm
Nutrients: 7.5g Fermaid O (should have been 2g more according to Tosna but I missed the last addition).
Original gravity: 1.090
FG: .994 after 2 weeks
I stabilized my ferment when the FG reached .994 by heating it to over 160F to kill the yeast. Can heat affect taste? Do other people use heat to kill the yeast? It’s easy for me because I fermented in a 3 gallon SS boiler with an airlock. Thanks.
 
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Stabilizing without chemicals

Hello! First post here, and of course it's a newb-question! I have just started two batches of melomels, and I'm getting a headache trying to figure the following stuff out: I'm aiming for a final %ABV of 15%, and I'm gonna backsweeten it a little as well. For both batches, I'm using the good...
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fitzbill said:
I stabilized my ferment when the FG reached .994 by heating it to over 160F to kill the yeast. Can heat affect taste?
Click to expand...
Too bad you didn't save some to do an A-B comparison.
 
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So heat will definitely change the flavor. And you haven't stabilized anything except for heat stabilization. And killed your yeast. What you miss buy doing it this way is you haven't done anything at all to keep it from oxidation over time. So it will age badly and go beyond it's prime much faster. You don't have any insurance that you won't get infections down the road. Any fresh fruit profile will now taste cooked and is very different one to the other.

Is there a reason why you don't want to use chemicals? Do you know the chemicals we use are natural? Do you know very few are sensitive to sulfites? I would venture 95% of those who think they are sensitive eat food daily that has the same sulfites in them at much great values than mead will have in it. Tell us more of what your thought process so we can help Fitzbill
 
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