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Mead Making

I just started my first batch of mead using one of Jack Keller's recipes. As the recipe (Vanilla Mead) did not specify any type of Sulfite I checked the rest of Jack's recipes and noticed that none of them specified any sulfite.

My question is should I use sulfite during fermentation? And, should I use sulfite during bulk ageing and bottling?

I suspect that, as Jack did not specify sulfite in the mead recipe it is not necessary, for some reason, but what makes mead different from other wines made from fruit? Is it something in the honey?

Reply to
Bruce
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Sulfite I checked the rest of Jack's recipes and noticed that none of them specified any sulfite. <

If you had read the general remarks you would have found out that that is because he assumes that you should ALWAYS use sulphite. (campden tablets)

Reply to
Bart van Herk

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