It appears the yeast in mead No. 12 is finally beginning to slow as the gravity reading today had fallen to only 1.000, which is where I would like it to end up around. However, since it's only slowed and not finished fermenting I added another half cup of honey to the must, which raised its gravity reading to 1.010. I'm guessing it will probably end somewhere around 1.005, but since this is my first time incrementally sweetening a mead it is just that -- a guess.
The taste of the mead is also improving as I backsweeten it each time. I think this is a great way to get the right taste without having to add chemicals to the batch. Just keep adding honey until the yeast conks out.
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