That's pretty much what I was thinking. I was expecting to bottle something closer to 1.000 and since I perfer it a little less sweet anyway its just as well. Thanks for the suggestion.
I have a 5 gal batch of mead that started about 1.100. Its been fermenting about 6 months. My fermentations typically go about 9 - 12 months (I don't boil my honey). I used Lavlin D47 yeast with no yeast additives. I had taken about 1/2 gal. out in samples along the way and decided to top...