7 months ago I made 5 gallons of mead using wildflower honey. It went from 1.100 to 1.000 using D-47 yeast, for about 13% ABV. I know this is regarded as a sweet to semi-sweet mead yeast, but I guess my OG was low enough to allow this ferment to dryness. It has been sitting in the secondary at 55 F since it finished. Originally I was not going to fruit or spice this, but I changed my mind.
My plan is to add 2 gallons to a carboy with a 49 oz can of Oregon blackberry puree, stabilizing with sorbate/sulfite/pectic enzyme. According to this site, the puree brix is 12, which, when diluted in 256 oz mead, I calculate should add about 8 gravity points,
49 oz * 1.048 + 256 oz * 1.000 = 307.35 --> 307.35 / (256 + 49) = 1.0077
I have tasted a number of meads and melomels but never made one, so I'm unfamiliar with the connection between specific gravity and residual sweetness/taste. Does my plan seem reasonable? Obviously I can toy with the mead/puree balance, but if anyone else has followed a similar process, please share.