>>698199Actually, that sounds very good. Though, you probably should have boiled the water first to be safe.
>>698194>I just made a really long post and it didn't workDo what I do. Write up posts in Word or other text program then post it. It's saved me countless headaches.
>lost about 1/4 of my batchEgh. Yeah, I learned the hard way too. I was originally using small tubing to rack and to rack into bottles for bottling. Then I got a wider bottling tube. I had spills everywhere! So, I'm back to using small tubing. I use wider tubing for racking the 6-gallon carboys, but not for bottling.
>unbearable sweetnessIt depends on how much it fermented. If the yeast is done and can’t ferment anymore, you’re stuck with sweet mead. If the mead doesn’t seem like there’s a lot of alcohol in it then try starting the fermentation again with new yeast. Keep it warm; keep it inside. Don’t use the old lees for risk of a bad flavour. A new packet of yeast will be much better.
Otherwise, you might need forget adding yeast again and instead cut it with a dry white wine (better yet, a dry mead). That would reduce the sweetness while not cutting the alcohol down.