So--two years in storage--not so mead like taste. Used plenty of prickly pear fruit and quite a bit of honey. It worked real furious at start, moved to seconday and later to carboy to set. Just not anything to crow about.
I propose to repitch with a good second bit of honey. The yeast will have to be high alcohol tolerant--champagne I guess. I shouldn't think acid is lacking since the skins were present in the first stage.
Question is--how will I know if it's going to turn out drinkable? Anyone have some guidlines//past experience? Other batches have come and gone--lots of crowing.
Give me some histories.