Originally Posted by Budzien
I'm really hoping for a semi sweet- sweet mead. the OG was 1.120, and I just racked into the secondary (after 6 weeks) with an SG of 1.000. Should I be adding honey over the next few months? What do you guys do?
Well, if you've had 3 identical gravity readings across a period of about a week (readings taken about 3 days apart), then it's time to rack it (which you've already done), then add sulphites (probably as crushed campden tablets) and potassium sorbate to stabilise it (the campden tablets/sulphites stun the remaining yeast cells and the sorbate prevents them from multiplying again).
After that (I like to leave it a couple of days), you can back sweeten it. I use a 50/50 mix of my preferred honey and water (as it helps it mix in quicker and more easily than just lots of stirring to mix pure honey in - and you don't need that much either). I add a small amount at a time 50 to 100 mls, depending on the batch size, then that's gently stirred in, followed by a gravity test to see where it's got to and most of the test goes back into the batch, but a tiny amount is tasted, so that a couple of further sweetening additions gets it to where I like my meads (I like mine medium, between about 1.010 and 1.015).
Oh, and while a lot of people recommend back sweetening before bottling, because using honey to sweeten a batch, can sometimes cause a haze (I think it's a protein haze), I prefer to do that part of the process before clearing as it means that I only have to clear a batch the once and not to have to do it a second time (unnecessarily IMO).
Then I leave it alone to clear naturally (normally). If you're feeling impatient, you can use something for finings to clear it quicker. It's up to you.