TearlessWyvern
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- Dec 21, 2012
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So I'm brewing my first mead ever. I'm making it quick so it can be sampled on Christmas. I made my must (1 Gallon), and fermented for 2 weeks. The airlock had almost completely stopped at this point. I racked it, and added vanilla and clove to steep and add flavor. I just racked it again and added potassium sorbate and potassium metabisulfite. I plan to back sweeten it with honey tonight. I KNOW this is super rushed and it'll be cloudy. I've tasted it and it tastes good, but tastes like flavored rum. It's VERY dry. How much honey should I use to sweeten it? And does it sound ok?