Muscadine Pyment

[Titus_Pullo]

Hey guys, I'm a relative homebrewing newb (1 show mead that was really a lesson in what to do and not to do and 1 metheglin that was pretty successful) and was hoping I could pick the group's collective brain for some advice. I've got a gallon of muscadine pyment aging and, as this is the first melomel I've attempted, I'm not sure what, if anything, I need to do besides just let it sit in the carboy. Here's where it stands currently:

6 cups juice and pulp (mostly juice)
3 lbs honey
water to 1 gallon
1/2 tsp pectic enzyme
1/2 tsp energizer
1 tsp nutrient
1 packet Red Star Montrachet yeast (it was what i had on hand)
Pitched yeast 09/21, racked to secondary 10/14, racked again 11/18
I didn't get a gravity reading

Any advice, observations, or humorous comments would be greatly appreciated. Thanks!

 

[bmwr75]

How does it taste?

 

[Titus_Pullo]

The taste isn't bad. It's very dry. Drier than I prefer so I'll probably back sweeten it a bit. I forgot to check the gravity when I started it and haven't checked it since fermentation ended.