How to Stabilise Wine/Mead (stop fermentation to bottle/back-sweeten) 

Yo thanks for this. The most entertaining mead tutorial I’ve seen on you tube

I just found your channel and i just couldnt stop appreciating your direct method of communication, i was crying laughing, especially the yeast comments, Brilliant, subscribed

Buddy you should publish a book on mead making,I'm fucking impressed with your knowledge your one of a kind,legend keep making vidios we need you your a true Aussie.

Keep making videos! You got the voice for it and also i like the no bs attitude

I super appreciate your way of explaining this so succinctly! Thank you!

This is the first of your videos I have seen. Rock on Dude. You are right. Some chemicals are good for you in tiny doses. I made a sweet still mead. I used more honey than was necessary and let the yeast go dormant from the alcohol in the wine. It is a very delicate balance of honey, yeast, and water. I tried again for a sweet meade when I was in Ukraine. I did not put in enough honey; it was an excellent meade, just not as sweet as my wife likes.

that's a killer intro.

Winner, good timing, i've recently made a ginger beer with a yeast that was far more alcohol tolerant then previous batches and i was googling around to find how to stop it. The forums where all doom and gloom on the metabislibates , I trust a drunk aussie more then them, even more so one swilling around a %40 "mead".

Might be a fuckwitt, but damn that was a great video. Idk if I learned anything other than just enjoying your company while chilling 😂. (Just to clarify sarcasm to start, you seem like a great guy.) Happy I stumbled upon this. I hope you have videos on disgorging mead. I'm struggling with doing that at home. I'm making a mead that has like 1k in 5 gallons 😅, but I'm scared to shatter the bottles while trying to make the traditional champagne style of carbonation with a cysner using starthistle honey. I'm gonna try to keep it sweat by adding liquid back in after the disgorging, but the whole thing, as you can imagine, is pretty intimidating. I've been brewing for years, but now I'm an apprentice under a mead maker, and I wanna impress him by showing I can pull off all the advanced stuff at home by learning from youtube. (And his support, of course)

I fucking fucks learned a lot

Thank you for the video! This was great! I made my first batch of mead recently, I have hives so this is the progression of things 😉 I take my first glorious sip and feel instantly wasted, kidding, but it’s LIQUOR 😂 I shall stabilize and back sweeten, you’re the best!

Can I ask a question, how do they stabilise sparkling wine? Because obviously they need a little fermentation while in the bottle?

Your Aussie "humanism" is very refreshing lol great to hear tips and tricks from another Aussie

Great stuff, love the video! Chemicals don't have to be scary! Have you played around with Delle stability? I've been using that for my higher abv meads. Works effectively so long as your calculations are accurate (including fruit volume and abv adjustment).

might be a dumb question, but would you recommend adding the stabilizers before or after trying to clear the mead? As in should I put the mead in the fridge and rack it into a new container and then add the stabilizers. Or add the stabilizers then put it in the fridge to be racked later on for clarity?

great video. I just backsweetened a mulberry batch and I didn't put anything else in it 😬

On my mead stabiliser it mentions the use of campden tablets, any information on this? Love the content. 👍

so, if you stabilize, then back sweeten with a fruit puree, is that going to dilute it enough to kick off again? or is the puree dense enough to prevent too much dilution?

Just started making boos I added 3 cups of sugar to a fruit juice mix of red grapes few grape fruits little ginger few cloves and water melon...any advice