advice - mead and use of campden powder

[dmrevis]

I started my first attempt at mead a few weeks ago. I tested it after 2 weeks and calculated around 11%. I thought fermentation was nearly finished but since racking it to a DJ its still going strong and bubbling away. I was wondering if adding campden powder would stop the fermentation? Could i then add some watered down honey to back sweeten and improve the vicocity of the brew to a nice thin syrupy consistency?

 

[snail59]

Adding Campden Powder will not stop fermentation. Adding Potassium Sorbate would if thats what your looking to do.

Im not clued up on many things brewing wise but believe adding Glycerine will help give body and sweeten wine so cant see why it would not do the same for Mead.

If this is a load of codswhalop someone with more experience than me will be along shortly and say so

 

[AdrianTrace]

I've got 3 gallons of mead that are still fermenting which I started last June - mead is renowned for taking its time to ferment as there are some longer chain sugars that the yeasties take time to get into fermentable shape (I believe :whistle:). If it's still fermenting, do you really want to stop it? :wha:

I did 6 gallons and racked/stabilised (CT & sorbate) 3 gallons last September (fg 1006, 1008 and 1025). One of the remaining 3 gallons has now dropped clear of its own accord so I will be racking & stabilising shortly. As such, I can't yet tell if it makes a difference to the flavour, but I will let you know once I taste test :whistle:

 

[dmrevis]

Interesting, thanks for your input. I suppose mead is a far more "natural" brew so would take longer than the kits of wine/beer/cider i'm used to.
I shall leave it to do its thing. Once its finished then i add campden and potassium sorbate, which would stop secondary fermentation if i back sweeten with more honey?