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1.000 is pretty normal; meads get very dry and can even go a few points below 1.000. If you're at 1.000 it is safe to transfer.
 

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Correcting some misconceptions in this thread:

A way of controlling flavor and residual sugar without 'back-sweetening' is by calculating the amount of honey vs. the type of yeast used- using Nottingham ale yeast as opposed to Red Star champagne yeast can result in a sweeter mead (with a lower alcohol content) (assumong that the quantity of honey exceeds the capacity of the Nottingham yeast to process it);

Mead + hops is not a braggot, honey fermented together with malt is a braggot. A braggot may or may not contain hops, traditionally it does not;

Vinegar does not form without the presence of acetobacter. No acetobacter, no vinegar.
 

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A question that always comes up when making wine is does adding more sugar in the beginning make a sweeter wine or does it just make a higher alcohol content ?
 

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Unless you exceed the alcohol tolerance of the yeast, it just makes it more alcoholic. But at some point you'll have more sugar than the yeast can ferment, which can then leave residual swetteness. Doing this in a controlled fashion is very difficult.
 
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