Ok, here's the recipe (sorry for not posting it initally, I should have known better
).
2.5 lbs clover honey
3 lbs juneberries (I picked them when they were ripe, froze for a few days, then thawed)
water to 1 gallon
1 Campden tablet (crushed)
1/2 tsp pectic enzyme
1/2 tsp yeast energizer
1/2 tsp yeast nutrient (1/4 tsp after 24 hrs, another 1/4 tsp after 72)
K1V-1116 yeast
OG: 1.102
Fermentation temp: 70F
Place juneberries in a mesh bag. Crush the in the bottom of the fermenter. Warm the honey in a warm water bath, then add the honey, water, and Campden, mix thouroghly, and cover and rest for 12 hrs. Add pectic enzyme and rest for 12 hrs. Hydrate yeast, then pitch.
Stir must twice a day, making sure to gently squeeze the mesh bag when stirred. Once berries look pale due to the yeast ravaging them (about 5-7 days... in my case 7), remove the mesh bag, squeeze gently until liquid stops coming out, and discard pulp. Rack into a clean glass jug, top with water to 1 gallon (I added about a pint of water), fit airlock.
When the hydrometer reads below 1.0 (in my case, it was after 3 weeks, it was at .996), rack onto 1/2 tsp sorbate and a crushed campden. At this point I added 4 oz honey, 8 oz juneberry juice, and enough water to bring the liquid within 1 inch of the bottom of the stopper (about 1/2 cup), and the hydrometer said it was at 1.010. 2 weeks later, it's clear as a bell, slight sediment at the bottom, and the hydrometer is still steady at 1.010.
There you have it. Now I know 1116 will go up to 18% ABV and that my stuff will be in the 12-12.5% range (I did water it down a little bit when I transferred), but I guess I was under the impression that if you backsweeten while using sorbate and k meta, if the hydrometer doesn't move, you were successful in halting fermentation. Is there a chance fermentation will start again?
In any case, like I said in the beginning, I'm in no rush on this. This will be my 3rd mead (1st was JAOM, 2nd was JQGM), so other than trying to do as much internet research as possible, I'm lacking in actual brewing experience, hence why I want to pick your brains! I guess since the recipe I used for the juneberries was similar to Joe's quick grape, I was guessing it would be okay to bottle after it clears. I've also read about transferring every 30 to 60 days until no more sediment falls, then bottle...
I hope this is adequate information and thanks again for any input!