Hello all, I have been wondering about the possibility of pasteurizing my meads so that the addition of chemicals such as potassium sorbate and metabisulfite is no longer needed to stabilize the brew. What would happen if I heated my mead? Does it get wasted or spoiled in some manner? I am already collecting my first batches of JAOM, they are really sweet and my main concern is not getting bottle bombs, specially now that the temperatures are warmer than in the winter and considering that the bread yeast cake is so easily disturbed that additional rackings would be needed to clean as much yeast as possible.
Thanks in advance, best regards!
EDIT: What I have in mind is taking the mead bottles and heat them in a pan with warm water. I guess this should not be dangerous if done with the bottles opened and not reaching boiling temperature. Any suggestions? Thanks!
Thanks in advance, best regards!
EDIT: What I have in mind is taking the mead bottles and heat them in a pan with warm water. I guess this should not be dangerous if done with the bottles opened and not reaching boiling temperature. Any suggestions? Thanks!