[Sca-cooks] Killing the yeast in Mead before bottling

[Sam W]

Greetings all,

I bought a book on basic brewing, and almost all their suggestions for Mead
is roughly; "Boil up honey and water, add yeast, leave for a week or two,
then add a campden (sulphur dioxide) tablet to stop fermentation, bottle and
store for 6+ months before drinking"

I've never elsewhere read anything suggesting the sterilization of the brew
before bottling - I presume this is to keep it sweet and not bubbly (or
explosive). Is this common, and does the tablet affect the flavor at all?

~Kotek
Southron Gaard, Lochac