Originally Posted by manifestress
I would like to add a hint of lemon flavor. Does lemon juice have added sugars?
Ah, well, the juice most certainly does. But therein lies the rub. All (well most) of the flavour is in the juice, whereas just about all of the fresh aromatics are in the oil/skin/zest.
So I'm gonna suggest this, with either a knife or zesting scraper, get the skin/zest, juice the flesh, stabilise the mead with sulphite AND sorbate, add the zest, then add the juice in small amounts, tasting after each addition of juice, to get to your desired level of "lemoniness" if you go a bit far, you can always add a bit of honey/water (50/50) syrup to sweeten it back up again, as you've already stabilised.
Get it roughly, to where you like it, then bulk age it to allow the zest flavour/aromatics to impart. Then taste again. As I say, its easy to add more, its hard to remove or disguise if you add too much......