I made three gallons of mead with 10 lbs of honey. OG was 1.111. It's been fermenting for a month, just moved to secondary, and now it's at 1.025. I want a dry mead, as I plan on dividing this into three one gallon size batches and adding different fruit, herbs and spices. Should I pitch some champagne yeast or some other yeast to dry this out? I've added yeast nutrient already...