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Passion Fruit mead?

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James,
Best advice is to let it age first before messing much with it. You may overdo it before it mellows naturally. That is hard to undo. Honey addition is okay to counter some sourness or tartness but you might have been to quick with the calcium carbonate.
Joe
 
Tonight, it got filtered into the keg. Having sampled it, I really don't think the calcium carbonate weakened the acidity at all. After a week of artificial carbonation, it'll get bottled. I'm thinking of adding about a teaspoon of honey to each bottle to counter the sourness and tartness.

Jmattioli, I hope you're right about the taste mellowing out a bit after a couple of months in the bottle.
 
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