Do any of you serious mead makers add acid to similar levels as found in wine? I just started a 40gal batch of mead and brought the acid to 8.5g/L and pH to 3.4 which is similar to both white and red wines. Since honey has very little titratable acid I thought I would add to the levels mentioned with tartaric. There is a balancing act where the right amout of alcohol, acid and tannin are pleasing to the taste but mead is a different animal from wine and I am not certain if the acid will impart a sour taste to the mead and if it does if that can be balance with some oak tannin.
I guess I am trying to make a mead taste a little more like a wine (more complex).