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Quick question on sweetening

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Barrel Char Wood Products
H

heathd666

Worker Bee
Registered Member
Nov 3, 2013
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6
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Traditional Mead started November 10th 2013

Honey = 15 pounds Mt Adams Honey Snowberry
Yeast = 2 pkgs Danstar Nottingham Ale Yeast
Water = Ice Mountain Spring Water 4.5 gallons
2 ½ Tsp Yeast Energizer stirred into must before yeast
5 Tsp Yeast Nutrient
½ Tsp Wine Tannin
100 Kroger Brand Raisins
SG/OG 1.118

mixed 3 gallons water with 12 pounds honey than added nutrient and energizer. Slowly mixed remaining 3 pounds honey. Re hydrated yeast with a little honey and 1 cup water for 15 minutes before hand. Pitched yeast. Day 2 started getting airlock activity. Day 7 airlock activity has slowed down.Days 2 through 5 stirred with stirring stick. Days 6 and 7 stirred with a power drill and de gasser aerator.11/25/13 no activity gravity 1.020. 11/27/13 no activity gravity 1.020. 11/30/13 no activity gravity 1.020. Racked 12/01/13 FG 1.020 used CO2 and gassed into carboy after racking. Racked 2nd time 1/13/14 did not use CO2. Racked 2/1/14 used co2.

my question is that i have racked for the 3rd time. i tasted a little bit and it seemed semi sweet. i was hoping for a little sweeter but wasnt sure if i should let it sit longer than re taste or back sweeten next time i rack.

sincerely
heath delashmit
 
1.020 is what I'd call medium.
Another 10 points will give you sweet, but... that may unbalance the mead. Also: in about 12 months, the honey aroma will appear, and with it a 'perceived sweetness' nobody really knows what this is, but it seems to get sweeter.
I'd bulk age it for a year, then consider sweetening.
 
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