Fermentation is coming to a near end! SG at 12:30am is 1.018. Taste has already improved and is like a semisweet mead, and I have a little buzz writing this from just drinking the sample...lol
Unfortunately I feel that most of the cadbury egg flavor has been lost. I've been skimming the top when I aerate to get rid of as much trash as I can before racking after fermentation. The color has went from a dark milk chocolate color to a caramel color and keeps lightening. I think that back-sweetening is going to come from a chocolate syrup of some sort to ensure that I can minimize extra crap as much as possible while achieving the dessert-sweet after dinner mead that I was hoping to finish with; and don't think that by this I am giving up on this! I will see how this ages short term to decide how I will backsweeten, if I do at all.
Hey, ya live and ya learn, but I regret nothing!
Maybe one day I will try this again and try to skim the crap out from the melted eggs before adding to the must.