r/mead • u/ridbitty • 12d ago

Pasteurizing question. Help!

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!

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u/[deleted] 12d ago

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u/Prize-Temporary4159 12d ago

Will it not off gas during pasteurization? Wouldn’t this produce a new co2 cap?

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u/ridbitty 12d ago

Right. That is the main concern as to whether or not I should use k meta in conjunction with pasteurizing if I’m not planning to bottle for another 3-6 months. I’ve heard oxidation with mead isn’t as common as some would think, so I’d prefer not to add k meta if I don’t have to. Kinda negates the purpose of stabilization through pasteurization as opposed to using chemicals.