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Is Freezing / Cold Crashing an effective way to stabilize mead?
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I've been reading about meadmaking and general alcohol brewing for a while and I'm confused about this. Some people say that no degree of cooling can reliably halt a fermentation, while others say that if your must gets a couple degrees too cold it can stop everything. I've got my first carboy going at 2 weeks and I'd like to stop the ferment before all the sugar is gone rather than backsweeten, but I'm concerned that I might just be building bottle bombs if I try stabilizing this way.
What the truth be?
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