Is that a thing? I just read on another thread that the guy was going to top his off now that the fermenting had slowed down a little bit. Mine is getting to that point too, and since not all my oranges are completely submerged and my clove is kinda half in the mead half out (trapped by the neck of the bottle.) I was thinking it might not be a bad idea. But wouldn't the water just sit on top unless I agitated it? and aren't you not supposed to agitate JAOM? And what will it do to things like the ABV, diluting it like that?