My mead is in secondary, soaking up more blackberry fruit goodness, some oak and some vanilla pods. It has long since finished fermenting. The secondary container is a bucket with about 4-5" headspace at the top. I plan on backsweetening before putting it in the carboy to age, as it's pretty darn dry. Also, it is very very acidic. So much so that i can barely tolerate tiny tastes. SG is .99.
My concerns are:
1. The airspace in the bucket. It's been exposed to that 5" of air for four days now. When will it become a problem (or more of a problem)? I think it will have to go in the carboy for me to get the air out of the container.
2. Should I adjust the acidity at this point? Is it possible? Will it help?
3. When you backsweeten, do you just add honey and whip it to dissolve?
4. Should I use sparkloid to make it settle faster while it's in the bucket before racking into the carboy?
My concerns are:
1. The airspace in the bucket. It's been exposed to that 5" of air for four days now. When will it become a problem (or more of a problem)? I think it will have to go in the carboy for me to get the air out of the container.
2. Should I adjust the acidity at this point? Is it possible? Will it help?
3. When you backsweeten, do you just add honey and whip it to dissolve?
4. Should I use sparkloid to make it settle faster while it's in the bucket before racking into the carboy?