to back sweeten or not to backsweeten? Opinions?
My second 1 gallon batch of mead went dry. Absolutly dry. 1.000 dry and I still see bubbling in fluid. My first is around 1.010.
ph is perfect. 3.8 Taste.. well seems bland. No nasty flavors to be honest, but no sweetness, but I only had a very small sip.
It was 2 lbs of honey from an apple orchard and .75lbs of clover honey to 1 gallon water and like 15 raisons and 1.5 cinnomin sticks broken up. my yeast was white labs 720. just pitched it in raw without culture... again when I made this mead I knew absolutly nothing about making mead. I didnt know about specific gravity, I didnt know about ph, I didnt know about nutrients.
I didnt add nutrients, I did add a little potasium bicarb when I finally learned what it really took to make mead.. I checked the ph, and at that time the ph was under 3.2 and specific gravity was a little over 1.020. (maybe a week ago)
So just now I am cold crashing it to get the sedement out, then tomarrow I plan on adding campdon tablet and then potassium sorbate.
Next thing... do I add a 1/4 cup of honey to sweeten it up? Or do I leave it as it is? Ive never been a big white wine drinker so I wouldnt know a sweet from a dry white wine... I usually drink reds and I really wouldnt know what a dry red is to a sweet red. My wines I like are chianti and merlot.
Any advice or opinions would be appriciated!