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Thanks @MightyMosin It is currently at 64F, so yes I could move it into a warmer room. I am thinking of starting a new batch of traditional or cyser, and topping this one with it while in full ferment.

This is the first time I have had a cysers not ferment dry. Here is the synopsis ... Jan 7 Rehydrated 5 g of K1V-1116 yeast in Goferm Evolution, pitched into * 1.0 gallon Motts Apple juice * 1/2 gallon Great Value pear juice * 1 can (12 oz) Kroger Frozen Apple Juice Concentrate * Honey to...

I believe the fruit will add more water than sugar, and they will ferment.

So far, all I carb are the cysers.

All good advice from @MightyMosin . For the K-meta, if you are using Camden tablets, just use one per gallon.

Pectic enzyme will help prevent pectic haze in the final product. It will not help stabilize. For stabilization, use k-meta and k-sorb. The fruit flavors will be present, even if it fermentation restarts.

Look at their instructions under "Backsweetening." Adding a sugar, whether in the form of honey or a fruit, will restart fermentation, unless stabilized.

Thaw first.

Hey, grey is a color!

At this point (after the bulk of the fermentation is done), I don't know that it makes much difference. That said, I usually let fruit ferment in secondary, rather than stabilizing before addition. Generally speaking, 1-3 pounds per gallon is used. 1 pound will give a hint of fruit, 2 will have...

I have never used blackberries or cherries, but I definitely would not puree either of them. Addition of pectic enzyme as suggested by @MightyMosin is highly recommended.

The supposed wild yeast are unlikely to survive in the already fermented mead. If you want to be absolutely sure, stabilize the mead before adding the fruit. I wouldn't lose sleep either way. Don't boil, don't puree! But do freeze it first, if it hasn't been frozen, to break down the cell...

In mead (as in wine), it is called a must, rather than a mash. And, yes, it needs to be fermented, but that will take it to about 18% abv maximum. That product is 50% abv.

This is the way, let it finish completely.

You made them differently, that is probably why they are behaving differently. It would be a good idea to learn a little more about the "craft" of mead making before your next batch, rather than blindly following a recipe. That said, it is likely these will turn out great!

I see the label says distilled.

Don't boil the fruit, that will set pectins (making the final product potentially hazy) and change the flavor. The others are giving you good advice. There is no rush, just wait for the other jug to catch up. The question you need to figure out at this time is, (a) do you want the fruit to...

That is either distilled or fortified, probably the latter.

I like the wine bottles with the poly screw caps for still meads, and 1 liter swing tops when carbed.

I've done the same, and it worked.