Adding kmeta to mead?

[tradowsk]

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]

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

 

[tradowsk]

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