I made a mead last year. My first. I used some cheap honey from the local bakery, source unknown. I shall consider the effort a success, despite the result. I learned a lot about the fermentation process. However, there are a few points I'd like to make about the mead and see what I can do with it:
The carboy sat in my computer for a while with no cover, then I put a black T-shirt over it.
I let the airlock dry out from sheer stupidity (I've been homebrewing for HOW LONG??) I guess I never thought too much about it because beer never sits long enough for the vodka to dry up!
There was something on top that kind of looked like pellicle. Upon closer inspection, it looked like very old bubbles that never sank.
Aroma was pretty alcoholic, even though I think I started this MANY months ago.
Taste is very dry with still quite a bit of alcohol presence. Not really my favorite kind of mead. It's more like a strong, unrefined dry wine.
With a lack of airlock liquid I kind of expected some oxidation. I did not look for it when tasting though, so I can' say whether it's there or not.
Considering the cost of the honey and the amount of time put into it, I'm hesitant to just throw it out. However, it's pretty dry for my tastes, and I'm not sure I know anyone who would like it, since it's a dry mead.
How should I bottle it if I decide to keep it?
Can I backsweeten without restarting fermentation, and will it be tasty that way?