I currently have a batch of mead fermenting and I'm a bit confused about the bottling process for a still mead. I would like to know the steps/process for treating the mead before bottling.
- Should I add the sodium metabisulfite immediately after fermentation or cold crash first?
- When should I add the fining gelatin? Should I rack it a number of times before adding the fining?
- Does the mead have to be degassed before bottling? Would I degas in the carboy? (I have a vacuum pump to do this)