I just started my first batch of mead using one of Jack Keller's
recipes. As the recipe (Vanilla Mead) did not specify any type of
Sulfite I checked the rest of Jack's recipes and noticed that none of
them specified any sulfite.

My question is should I use sulfite during fermentation? And, should I
use sulfite during bulk ageing and bottling?

I suspect that, as Jack did not specify sulfite in the mead recipe it
is not necessary, for some reason, but what makes mead different from
other wines made from fruit? Is it something in the honey?

>As the recipe (Vanilla Mead) did not specify any type of
Sulfite I checked the rest of Jack's recipes and noticed that none of
them specified any sulfite.
<

If you had read the general remarks you would have found out that that is
because he assumes that you should ALWAYS use sulphite. (campden tablets)


--
groeten van Bart