In this mead recipe, what would be a good way to kill the yeast other than adding vodka?

Question

http://www.gotmead.com/component/option,com_pccookbook/page,viewrecipe/cat_id,69/recipe_id,159/

Answer 1

The normal way in winemaking (and meadmaking) is to add potassium sorbate, which you can get at any homebrew shop. That said, many--including me--don't like adding preservatives to our brew.

Another option would be to refrigerate the entire batch. Much simpler with a small batch like one gallon, heh. As long as you keep it cool, the yeasties won't be doing much.

Another thing I've tried is to let the batch ferment all the sugar out, then add a natural, non-fermentable sweetner like stevia. Or just shoot for a non-sweet mead. :-) -m

Answer 2

I suggest you just let the yeast ferment out all the sugars and don't worry about it. I would never put distilled alcohol in any type of beer, wine, or mead recipe. Just make sure you have the med in a carboy and topped up so there is no more less than a 3 cm (an inch or so) of space from liquid to top and have a bubbler on top. When the bubbler does not bubble anymore or there are periods of 2 minutes between bubbles you are cool. Patience is key. Good mead needs a year to make. It must age or it is crap.

Answer 3

Honestly I don't think it would be pizza crust at that point. You are going to just have to find somesort of yeastless bread recipe and mould it into a pan and put your pizza toppings on. There's so many websites out there for food you may just have to do some surfing.

Answer 4

just let the yeast go on its own. once the alcohol level gets above 10% or so, it will kill itself off anyway.

and that would be one strong mead!

Answer 5

Just because you can do something, doesn't mean you should. Go buy some mead from people who know what they are doing.