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BeeKind

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Hey, I've been reading all ya'll for awhile, but now it's time to ask my own questions.
I only have a couple of batches of mead under my belt so far, and I have used metabisulfites to stop fermentations in them.
Right now, I have 5 carboys of mead rolling at different ages (some finishing quite soon-days, maybe). Some of the meads are metheglins (with herbs), some melomels (wiht fruit).
I would like these to be chemical free (I have some very allergic friends I would like to share them with), and I was wondering if there is anything special I should do before I rerack and/or bottle?
 

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