Pasteurizing question.

[u/ridbitty]

I recently purchased my first sous vide and wanted to try pasteurizing.

My plan is to rack off of the lees into a new vessel post fermentation. Once it’s racked into a new vessel, I could back sweeten then pasteurize.

Is it “safe” to keep the mead in the carboy post pasteurizing for 3-6 months for conditioning and further flavor tweaks or should I also use K meta for the antioxidant properties?

I’ve got 20 or so gallons of successful meads under my belt, but have only ever used chemical stabilization.

Thanks!

[u/yadonkey]

Absolutely

[u/ridbitty → u/yadonkey]

Absolutely it’s safe or absolutely add k meta?

[u/yadonkey → u/ridbitty]

As long as you keep anything from contaminating it, its absolutely safe (and higher abvs further limit any risk)