SV: SC - Re: Peach Mead...

[Brokk]

	Does it really do the trick if you've already got some kind of
bacteria infection in your container?
	And I wholeheartedly agree on avoiding it. I can't stand to
drink many commercial products due to their
	high sulphur content.

	Brokk.

> For those with no aversion to chemical additives, potassium
> metabisulfite or sodium metabisulfite will fit the bill quite nicely. 
> They re used in commercial wines as a sanitizer of fermented wines. 
> When the desired level of fermentation (specific gravity) is reached,
> they add the sulfiting agent to kill the yeast (halting fermentation)
> and to sanitize the product.  Let it stand loosely covered 24hrs, and
> the sulfer dissipates.
> 
> I avoid this for two reasons 1) authenticity of product and 2)
> allergic reactions to sulfites.  Adding chemicals to my meads/beers
> cuts my viable audience substantially as many are sulfite sensitive (I
> have a friend who almost died from them one time....severe
> sensitivity).
> 
> 
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