I started out with a 1 gallon mead recipe. A "kit" from my LHBS; I think
it had ~2.5lbs of honey. About 2 weeks into fermentation, I thought it would be a good idea to add some cherries, so I added a 49 oz can of "sweet" cherry puree
. The cherries didn't taste very sweet so I added 2lbs of brown sugar (which coincidentally is about what a 1 gallon cherry wine recipe
calls for). This brought me up to ~2 gallons. Being tipsy, I decided that I had added WAAAY too much sugar so I put 3 more gallons of water in. 3 days later, talking to the guy at my LHBS he said that adding 10lbs of sugar *might* salvage it. I did so, and it seems to be almost done now. I'll be bottling in a few days.
Now obviously my abortion of a beverage cannot rightly be referred to as mead. Or wine, for that matter. But, I have heard of people adding fruits or other fermentables to their meads and still calling them meads. So is it 50/50? If your mead is only 50% honey is it still mead?