How to Stabilise Mead
1. Confirm fermentation is complete. The best way to do this is to demonstrate a stable gravity via hydrometer or refractometer over at least a week. Preferably 2 weeks.
2. Optional: Cold crash the mead to speed clearing. If you cannot cold crash, then allow the mead to clear naturally. Note that the mead doesn’t have to be perfectly clear, but mostly clear.
3. After cold crashing, rack the clear liquid into a new vessel off of the yeast that has compacted on the bottom.
4. In the new vessel, stabilise with potassium metabisulfite and potassium sorbate. Proper dosing depends on free SO2 and pH as well as how much SO2 is bound by proteins in the mead. Since most mead finishes below a pH of 3.6, adding 50 ppm (0.33 g/gallon) of potassium metabisulfite and 200 ppm (0.75 g/gallon) of potassium sorbate are a good starting point.
Note: Most of the time, this addition is sufficient, but it can be too little if there is a lot of charged particulates in the mead. The best practice is to add this amount, allow SO2 binding, then test free SO2 levels and add more to appropriate levels. Read here for more accurate details of the proper way to dose it: Potassium Sorbate (More Wine) and SO2 Management (More Wine) I realize testing free SO2 is not ideal for most homebrewers. Usually, it’s not necessary. Especially if you drink fast!
5. After this process is complete, you can add honey back to your desired sweetness. Of course, you have to wait for it to clear again before bottling.
6. Confirm a stable gravity with a hydrometer or refractometer over a period of weeks.
7. Bottle clear mead.
How to Make a Quick Stabilising Solution
Tired of trying to weigh out minuscule amounts of stabilisers? Want an easier way? Make a concentrated solution, then add accurate amounts with a medicine dropper!
Add 3.3 grams of Potassium Metabisulfite to tube labeled KMeta.
Add 5 grams of Potassium Sorbate to a different tube labeled KSorbate.
Add 10 ml of water to each tube.
Mix until all crystals are dissolved.
Add 1.3 ml of KMeta and 2 ml of KSorbate per gallon to stabilise.
Keep this solution for up to two weeks in the fridge.
Useful Metrics
Potassium Metabisulfite: 50 ppm (0.43 g/5L)
Potassium Sorbate: 200 ppm (0.99 g/5L)
Note: Do not use in conjunction with malolactic fermentation or you will get geranium off-flavors.
Products Linked In This Article
Potassium Metabisulfite
available in 10, 50 and 100 gram pouch sizes
Potassium Sorbate
available in 10, 50 and 100 gram pouch sizes
