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Choosing yeast by it's alcohol tolerance like what An Ankoù is suggesting is basically "Inshallah". (Might work, might not). Inshallah might be good enough for beer brewers.

Reddit has all the best people, but the whole platform was hijacked by leftist and all the best brew subreddits have sadist moderators. Chippy_Tea I'm the best hooch brewer anyone have ever seen! My heart is gold, it's solid and hard as a rock!

Not sure what benefits you live on, but I live on unemployment. Anyway just checked in to tell that if you want good advice with mead you should give a call to MightyMosin On HBT. I don't like the forum, but he's a good dude with amazin advice there. Don't listen to these people here...

My mead was 12%. I didn't ask for advice, but condolences :D and I shared info to: I have replaced it with good sorbate months ago and I have no issues with it. I use the same 1.5g/10l liters. That settles it then. It was fake sorbate after all. EDIT: Looking at the info on the store, it says...

So the sorbate isn't at fault but not using non fermentable to back sweeten is, gotcha. Good luck making a session mead. And what made you think it was a short-term project? Goodbye! P.S I didn't make this topic to listen to complaints about how your Appeal to nature brewing is better than...

I added campden tablets and k-sorbate 4 days after it fermented dry, and I didn't write it on my notes, but I back sweetened with honey maybe like a month after that. One other I made, I back sweetened it 5 weeks after stabilizing and I had to pasteurize them a week after that.

I backsweeten everything I make about 10 points so yes. My theory is that it was old stock that was relabeled as it had a bbd in 2025.

I always use the same amount of sorbate. I add 1.5g per 10l, I used for some time a mix of k-meta, sorbate, and gelating, it's is sold here as a "fast-fine" (pic below) I never had issues with that one. I made three with that bad sorbate in a 100g pouch and all of them fermented in the bottle...

Well, at least I got to drink a few bottles of it. Nice taste, the honey flavor has aged out, but it gives body to it and I get some peppery (black pepper) notes in the taste. Lovely, but ****. Buy your sorbate from a reliable source. Definitely don't buy it from a non-homebrew store like I did.

Earlier this year I had an issue with bad sorbate. This was the only one that I filtered and I thought it was good as it was stable for months. Well, I was wrong. Not sure when I checked them last time around 6 months, it's now 10. Thank god I packaged them to a container. This was one of the...

Wait, stabilize, backsweeten, keg. Or Wait, sweeten, bottle carb, pasteurize. Or Wait, sweeten with non fermentable sugar and bottle carb.

If you think that sulfur smell is an issue, then fermenting temp must be low, but I think your hydromel don't have an issue. Adding Sulfitet is not an issue with commedical yeasts.

A short recap. I've made some fruit wines like strawberry, banana, mixed currant, cranberry, some hooch and kilju experimentation, SP and a bunch of SP variants, a few basic ciders, ginger beer x2, Sima (Finnish mead adjacent sparkling beverage), Three meads (trad, spiced and redcurrant).

Well, the guy of home wine making channel in Youtube said that wine made from concentrate can sometimes have a specific concentrate taste. I cannot confirm or deny. Anyway, whatever you choose, it's gonna be far better than Welch's. Missing MLF is what has kept me from making a red wine from...

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?