I have a mead, O.G. 1121, F.G. 1004. As I was transferring into secondary today there was a solitary fruit fly hovering, and then it "went away" - I doubt, but possibly into the mead. Since the mead is still below the 18% alcohol tolerance of the mother of vinegar ickiness carried by fruit flys, I'd like to nuke it with something to be on the safe side. Would the campden tablets be useful for this?
Also, I'd like to back-sweeten, so will the stuff I add to kill the yeast also kill every other spoilage potential?
Is campden the same as sulphite?