Adding Honey to the Must after 1 week of Primary Fermentation
I thought I started with a gallon of honey, but it turns out it was only 10 lbs, and not the typical 12 lbs for a gallon.
On top of that, it was my first batch and I was ignorant, so I pasteurized the honey/water at the beginning, which I now know probably burned off a certain amount of flavor and aroma.
It's only been in the primary for a week, and it is still bubbling actively (once per second) in the airlock, and sounds kind of like lightly boiling water when I press my ear up to the bucket.
Would there be something wrong with opening the lid and pouring in another 5 gallons of honey at this stage, stirring, closing the lid, and giving it another couple of weeks before racking to the carboy for secondary fermentation? I don't want my mead too dry, but I don't want it syrupy or overly sweet either. I also want it to be fairly strong, which I doubt it will be if I don't add this 5 lbs.
Winter is coming...