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Can this mead be salvaged?

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Well, my 3 gallon batch has unexpectedly fermented dry, and my 1 gallon batch expectedly fermented dry. Both are clearing, though the 1 gallon batch is completely clouded again after racking (I managed to keep almost all the sediment out this time!) and blending with Everclear. As it stands, it should be about 25% ABV. I don't know how long I should wait on it, but I figure I will backsweeten and see if it tastes okay by the end of the year. If not, I'll just wait longer. Same goes for the 3 gallon batch. I tasted both (the 1 gallon before adding Everclear) and though they were not good, the older one wasn't as bad as the younger one. It is my hope that they will age into something drinkable sooner or later.
 
I had a 3gal batch of mead that I had forgotten about (sitting out of site and out of mind) in the primary that I took a notice of recently. It had a FG of 0.090 and was obviously very dry. I wasn't crazy about the taste, yeasty/estery, likely from sitting on the lees for about 1 year. So I couldn't see to throwing it out, or bottling as is and risk a long bottle ageing. So I did a few things to save the batch:

1) Used some bentonite to clarify and see if it would settle any off flavors out with it... it does seem to have helped some (note for future).
2) I bottled half of it with some honey to make a sparkling mead, may add some sweetness and bubbles may improve mouth feel... we'll see, I bottled today in Grolsch bottles.
3) For the other half, I added apx 5lbs of chokecherries that were left over from a chokecherry fruit wine I have on right now. I also added water and another 1.5lbs of sugar to bring SG up to 1.20 and to 3 gal mark. I then added new yeast (I'm too impatient to see if it would restart on its own) I'm excited to see how this turns out... could be a bust, but you never know. I'm a big fan of Chokecherry wine having made it in the past, but this is my first chokecherry melomel and only my second mead.

I'll try to remember to post results.
 
Reckon I will add a happy ending to this thread even though I updated the main one. I left it at its gravity of 1.003 and just bottled it recently. It's darned good. It's amazing what some aging can do. Still working on a name, but I may call it "The Raspberry Miracle."
 
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