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I suspect it is similar to sugar in how it raises the gravity, but it is only a guess. I add it by taste, rather than gravity, but it would be nice to know. I'm hoping someone will pipe up with the answer.

Your extra 5 lbs of sugar fermented, and boosted the abv. Let it age, taste it again in a year, who knows?

I would guess the fig seeds or stems is the cause, and age will likely help. If it weren't already bottled, I would be thinking of sweetening it a little, but now age is your friend. If it never ages out to your satisfaction, you could blend with another mead, thereby diluting the bitter until...

I have used that same juice, and it turned out great. (I have also used other cheaper juices, and they likewise turned out great.) I found that Treetop Sweet and Tart made a lot of lees as it cleared. Makes sense, there are a lot of solids there. But I would suspect the solids add nutrients for...

And, the result is ...

If you did introduce oxygen, it would be helpful at this point. Chop away!

Oh man, now I'm hungry.

I sometimes keep my brew bucket or carboy in a tub of water, to help stabilize the temperature swings.

I had to look it up. https://www.urbandictionary.com/define.php?term=RDWHAHB

Erythritol for sweetening, if desired. A fermentable sugar for carbonation. Corn sugar qualifies. https://www.northernbrewer.com/blogs/kegging-bottling-techniques/list-of-sugars-that-can-be-used-for-carbonating-beers Search online for the proper dose and method.

This is what works for me as well.

Great question, I am standing by for a great response!

I propose we round to the nearest tenth. So 26.05 = 26.1

Definitely wrong. For priming you will need a fermentable sugar.

I use erythritol for sweetening when I bottle condition. Both the erythritol and the carbing sugar go right in the bottle, and then it is filled with the dry mead.

Smell and taste. Good = good, bad = bad.

1.5 gallon 9.5% abv sparkling cyser - well that's the goal anyway. 18.55 + 1.5 = 20.05 gal

I don't know the answer to your (good) question, but I believe the mass of the unfermentable would remain in your final SG, and you would never see a number like 0.990. It would measure similar to having unfermented (fermentable) sugars still in solution, such as above 1.000. I think, untested...

Just under the wire, yesterday I pitched a 1gallon sack mead. 627.3 + 1 = 628.3

Or backsweeten with a non-fermentable sugar. I like erythritol in my meads, YMMV.