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I have a youtube channel with over 20 Mead Making Videos

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How to stop the ferment of mead

How to sweeten mead

Should you make 1 gallon of mead or 5 gallons?

Mead Making and Alcohol Content

Some information about Yeast

The Secret Art of Mead Making Revealed

New: 5 Tips for the beginner mead maker

It's all about the Honey - A dramatic look at how important honey is in mead making

For Beginners: How to make your first and easy 1 gallon batch of Mead honey wine

How to make a sparkling champagne style mead

How much does it cost to make a batch of mead? I have the cost breakdown here

How to make a batch of mead today! The fast, easy, and cheap way to your first batch of honey wine

The difference is the honey! A stop motion animation showing two different honeys side by side and how the fermented brew looks

Thinking about designing or buying your wine and mead bottle labels? Here is some information about labels and bottles that will help you

The Magical Transformation of water into wine with pics

How and why to use a hydrometer

How to use a wine thief to test your wine or mead

Dispelling the Myths about Mead

Thoughts about Mead and Wine Making

Important note about Sanitizing your Mead making and wine making equipment

Learning the art of Patience when making wine or mead

How do you know the ferment is working?

Discovering Mead

Mead by any other name

Checking the PH of your Mead to insure good fermentation (video)

Making Flavored Meads

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How to halt the ferment of Mead

Generally I don't recommend artificially halting the ferment of mead. You should, if you can, just let it follow it's natural course. This will typically give you the best tasting mead. But sometimes it is ok to halt the ferment or at least make sure the ferment is stopped so you can manipulate the mead. A good example of this is if you want to artificially sweeten the mead by adding more honey before bottling it. I do have an article that shows you how to do this. How to sweeten your mead.

So, to stop the ferment of your mead you should add two chemicals. And these are standard chemicals that wine makers use all the time. These two chemicals are Potassium Sorbate and Potassium metabisulfite. One of these stuns the remaining yeast in the ferment and the other prevents the yeast from reproducing. So, you don't truly get an absolutely dead ferment - you get yeast that are stunned and unable to reproduce, which is just as good.

Typically you add these two chemicals and then you wait a period of time for them to fully take effect before you bottle or sweeten. 48 hours is the usual period of time but go by the manufacturers recommendations.

The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations

This is the book I have been using and it is pretty much the de-facto standard for meadmakers. If you want lots of information, recipes, history and lots of great stuff about mead and how to make it then this is the book you must have.

Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More

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