Backsweeten and Stabilization Q's
Two returning home brewers with limited experience with wines - we "speak" in terms of beer.
15# of wildflower (darker than I have seen before, complex taste) honey, one campden to get rid of chloramines, 5 gals water. Fed twice with Kferm during the ferment. No boil. Some tannin added, I think 1/4 tsp per 5 gallons offhand. I've never used that before but the guy at the LHBS nearly insisted that I needed it. Also used pectic enzyme, just in case.
My mead is in the secondary and is finished or damned close. It is below 1.000 and finished or nearly finished dropping. I also cooked up some sparkaloid and added that. It is dry but tasty, definitely "hot" and will need to age.
I'd like to add some sweetness back into it, and set it aside to bulk age before bottling.
I keep seeing 1.010 as a "common" number for sweetening. I realize this is incredibly subjective but the apparent experience of those using it, and their (again apparent) tastes seem to indicate this might be close to where I want it. I need to have a target, something other than "to taste" because my taste changes with the hour. If I have figured it correctly, I need 1.1# of sugar to get here.
One campden/gallon + 1/4tsp/gal Sorbate? I also have access to Potassium Benzoate and Potassium Salycilate (in like 100#+ of each, no that was not a typo) if either of those would be better.
So plans are (please correct me if I am off) let it cold crash a couple weeks, rack and top off with sweetener and stabilizers, and forget it for a while at ~65F. Or am I way off?
Bad decisions make good stories.