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Adding kmeta to mead?

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tradowsk

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Potentially stupid question, but does one add kmeta to mead once fermentation is done and it's gone dry? Or is that just a grape/fruit winemaking thing?

I would assume you would want to add kmeta to prevent oxidation during bulk aging, but I haven't been able to find a reference saying to do so and I found some threads where people say they never use kmeta ever.
 

GreginND

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Yes. It is most important to prevent spoilage bacteria from growing.
 

tradowsk

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Thanks, that's what I thought but I wanted to be sure
 

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