Chai Mead progress

The mead did not clarify at all over night. So I have decided to try to cold crash it, which is drop the temperature which should cause the particles to drop fast. The taste of the mead is rather chemically still from the potassium metabisulphates, but that has actually already faded a fair amount so I am confident it will still be drinkable for Christmas.

The mead is now out on my balcony to get cold, I will have to keep an eye on it and make sure it doesn't freeze. The weather network reports that a low of -4 by the morning it could certainly freeze so I will have to bring it in before I go to bed.

I think to avoid the chemically taste I will skip the metabisulphates and simply use potassium sorbate on its own, that is for any other batches that I don't let ferment completely out. The chocolate mead that is next is meant to ferment completely out so hopefully stopping fermentation won't be necessary at all.