Fermented down to .998 and added another 7 pounds of blackberry honey and six pounds of blackberries.
re fermentation has started!
I think that this gave me a 1.120 SG.
I didn't account for the aditional volume of honey and black berries so I actually had to rack off a gallon into a carboy so I had fermentation space.
1. what is a good FG for an off-dry mead like this?
2. do you think the yeast I used Red Star - Cote des Blancs Low alcohol yeast will ferment all the way out?
3. I have limited room and few carboys... I bottle wine about a month after its stable and done fermenting. I am assuming that I can bottle age the mead also..../>?