I recently made my first mead using D47 yeast. I was shooting for a sweat mead by putting enough fermentables to make a 16% mead and relying on D47 to die out around 13-14%, leaving 2% unfermented fermentables.
I’m not sure where I messed up (I think I must have looked at the honey label wrong and did not add enough), but my SG was 1.120, when it was supposed to be 1.160. Using brewers friend calculators, I figure I’ll end up making a 12% mead, and all the fermentables will…ferment. Leaving me with a really dry mead.
I was wondering if I could still add honey (or sugar) to the mead to bring up the gravity, or if I should just wait until the fermentation ends and then backsweeten before bottling.
Any help would be much appreciated!