I think I've finally got my technique down for healthy mead fermentation. I brewed a melomel a month ago, with SNA and daily stirring up to 33% attenuation then after that I just punched down the cap regularly. I went from 1.131 down to 0.997. Yup that's a 19.8% abv pink rocket fuel.
20lbs clover honey
15lbs frozen triple berry (blueberry, raspberry & blackberry)
3 tsp DAP
Lalvin K1-V1116 (so much better than EC-1118 champagne)
I didn't think I'd get it this low, but the yeast really excelled. I need to backsweeten it now that its racked off the primary and fruit. I've ready that 1lb of honey adds about 6-7 points to 5 gallons. I know that the standard answer is to sweeten to taste, but what would be a typical FG for a 20% abv melomel that will still be fairly dry and refreshing. I've tasted too many sweet berry melomels that tasted syrupy.
Also, carbed or uncarbed. I'm thinking dry and carbed or sweet and still, so would carbing work for something this strong or should I keep it still like a dessert wine.