I'm fresh meat when it comes to brewing. I've made one batch of mead that everyone wanted to try so it wasn't aged. It was bad, namely because it was way to sweet. It was a 1 gallon batch and everyone said to START with 1 cup of honey to backsweeten. Was it too sweet because it was too much honey? Or would aging have reduced the sweetness?
Next, I want to always have a batch brewing, so I want to bottle age so my carboys are free for fermentation. If I let it finish fermenting and stabilize, add KMeta, Ksorbate, and clarifier, will it be ok to bottle age? Or will there be a lot of sediment in the bottle?
I do it in my cellar so there is little-to-no change in temperature, so that isn't a concern with the bottles.
I REALLY want to bottle age so that I don't have to wait over a year to make more (it's too much fun!). I also don't want it like "dessert wine", as my aunt said.
Finally, can I sweeten by the bottle? I have family that like very dry wine, so I want to keep a couple of bottles drier for their gifts.