Originally Posted by TheRabidKumquat
I've had to backsweeten a couple of citrus meads that went dry. Was way to tart/bitter, and that seemed to accentuate the burn.
I just checked in on my batch of Pineapple/Ginger mead last night to get an SG, and it was like that. The heat hit first, then the dryness (SG= .996), then a bit of bitterness, and finished with a yeastie backbone. Mind you it was only born on 1/27, so I expect it will mellow with age, and I'll check it in another couple months before deciding how much to tinker with the flavor.
So yeah, give it a little time before you start to monkey with it too much, otherwise you can inadvertantly overcompensate