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Na-Meta is fine for stabilization when used by correct amount. The amount of sodium in campden tablets when adding them by the instructions (1 per gallon) is below of what is the amount for the minimum threshold that can be tasted in water. So the issue is not with using it for stabilization...

This yeast is offensive to me. I wouldn't use it on a fruit wine. Change of plan for what I had planned for it and start up with a different yeast. I make lower abv fruit wines with minimal aging. This is better for something like a mead that is aged for a long time. Premier blanc was great...

It was probably caused by quantum entanglement. Did you use the same yeast on both?

What?

FYI, beet sugar is the most commonly used sugar in western, eastern and northern europe.

I used Redstar's Côte des Blancs for the first time and I have to say that it's the most funkiest and yeastiest brew I've ever made. Premier Blanc and all other yeast have come a lot more neutral. Have you noticed something you made with Côte des Blancs coming out really yeasty from the primary?

I've been making meads and fruit wines for 2 years and I've learned a lot. I'm probably not gonna be as active as I've been elsewhere, but I want a place to talk about meads and wines and share what I've been doing. Winemaking Talk would probably be a better place for me, but it's mostly US and...