Well I racked off and stabilized a few meads yesterday. One of them was the product of a stuck ferment that I successfully kick started back to life a while back. It's nearly clear now and finished at about 1.000. It's a really delicious lemon mead and the taste is outstanding. It's just too dry for my wife. I want that one to be a sweet mead. Now that it's been stabilized (adding the two potassiums), can I go ahead and sweeten it now and then bottle it or am I safer to sweeten....then wait....then rack maybe one more time before bottling? I'm guessing that if it's this good now, more time might just make it better!
"My wife always wanted girls. Just not thousands and thousands of them......"