I am ready to bottle my first mead and I'd like some advice. I brewed a dry mead with K1V-1116 and a starting gravity of 1.103 (I think, I don't have my notes at work). I know that it finished at 0.999 and about 16% ABV. I split it into six one gallon jugs and flavored each one differently (plain, oak, dried cranberries, honey tangerine juice, chilli peppers, and mint). It was an experimental batch to see what I want to repeat large scale. Plain was a bit harsh but has already started to mellow, the oak was not harsh, and was great early, the fruit flavors were really bad, but I'm betting they'll age out ok, the mint was like mouthwash, and is destined for a marinade, and the chili was fantastic, hot but not long lasting, tastes like poblano chillies.
The secondary fermentation is complete and they have been inactive for months (5+). I'm moving, and want to bottle them up so that they are stable. I'm pushing the ABV tolerance of the strain (18% according to Lalvin), especially in those flavors that had additional sugars in them (berries and juice).
My question: Could I get away with no additives (sulphites/sorbate) if I don't backsweeten? If I do sweeten, what kind of additions should I use? My wife has migranes, so I'd like to avoid high sulphite levels, but will if necessary. I want them to be still, and plan on bottling in 375 ml wine bottles and 12oz long necks. Any suggestions?
