Has anyone here used Brewtan B in mead (or a wine kit, or any other fermentation aside from beer)? I've only used BTB in beer - either pretreating my mash water, or toward the end of the boil. As far as I'm aware, there's nothing needing heat in the chelation process, right? If I treat my water with BTB, let it sit for 20-30 minutesb before adding my honey/nutrient/yeast, I'm thinking that should be sufficient to remove any iron or manganese in my water. Anyone have any experience or thoughts?