I started brewing recently and have brewed several extract brews, cider and mead. The brews have all turned out well, but the ciders and mead were on the dry side. That's o.k. with me personally because I like them dry, but my friends in family generally like them sweeter. I was wondering how to best control and maintain a residual sweetness. Any help would be appreciated.
Primary: Mint Chocolate Stout
Secondary: Nut Brown Ale