Greetings all. I made my first batch of mead recently, a 1 gallon blueberry melomel. I used D-47 yeast (14% tolerance). It started at 1.080 and I racked it into secondary over the weekend. It was at 1.000 after 2 weeks. I plan to let it sit for a few months, but got ahead of myself and decided to back sweeten with .5lbs of honey. Not shocking that I now have some airlock activity. I don't actually mind, but I'm not sure how to adjust my math to know where I'll be ABV-wise. AND...I failed to take a reading after back sweetening since at the time I was thinking my yeast and batch were done. But from what I've read, I gained roughly 17.5 points with the additional honey. Any help wrapping my head around the numbers is greatly appreciated! I'm excited to condition this one for several months and possibly back sweeten again. The sample was rather delicious already!