Racking mead serves multiple purposes, one of which is to stop fermentation. When we talk about stopping fermentation, we are referring to the process of removing the mead from the yeast and adding sulfites and sorbates to halt any remaining yeast activity.
The first reason for racking is to separate the mead from the yeast. During fermentation, yeast cells consume the sugars in the honey and produce alcohol and carbon dioxide as byproducts. However, if the mead remains in contact with the yeast for too long, it can result in off-flavors and a yeasty taste. By racking, we are essentially removing the mead from the layer of yeast sediment known as the lees, which settles at the bottom of the fermenter.
In addition to separating the mead from the yeast, racking also allows us to add sulfites and sorbates. These additives act as stabilizers and help prevent any residual yeast from continuing to ferment. Sulfites, such as potassium metabisulfite, release sulfur dioxide, which inhibits yeast growth and acts as a preservative. Sorbates, like potassium sorbate, interfere with the reproduction of yeast cells, further preventing fermentation.
Personal experience: I remember one time when I forgot to rack my mead and left it in contact with the yeast for an extended period. The result was a strong yeasty flavor that overwhelmed the delicate honey notes I was aiming for. It was a lesson learned, and since then, I have made sure to rack my mead at the appropriate time to avoid this issue.
Now, it's important to note that racking alone might not completely stop fermentation. If there are still active yeast cells present in the mead, they may continue to ferment even after racking. However, by removing the bulk of the yeast and adding sulfites and sorbates, we significantly reduce the risk of ongoing fermentation.
It's also worth mentioning that racking is typically done before bulk aging. Bulk aging is a period of maturation where the mead is allowed to develop its flavors and mellow out. By racking before this stage, we ensure that the mead is free from any unwanted yeast flavors and can age more gracefully.
Racking mead serves the purpose of stopping fermentation by separating the mead from the yeast and adding sulfites and sorbates. It helps avoid a yeasty flavor and allows for proper aging. However, it's important to note that racking alone may not completely halt fermentation, but it significantly reduces the risk.