Back-sweetening a mead
I'm trying to find information on the amount of honey it takes to raise a volume of water a certain number of points. For instance, My gallon batch of mead went from 1.112 to .999 and I would like to stop fermentation (using potassium sorbate) and sweeten it to a semi sweet mead (1.020?) and am curious the amount of honey necessary. Is there a table for this?