The recipe: ~3 gallons of water with 1 gallon of raw honey.
I measured the OG at 1.116 and the gravity at racking (2/16/2011) was 1.001. When I tasted it in February it was a bit alcohol-y. Regardless, I had always intended to 'flavor' the mead.
My question is what is the 'best' way to accomplish this?
-Another racking onto some herbs, spices?
-Add them to the current secondary?
-Or, make a tisane and add it to the the current secondary?
Also, in order to backsweeten I should first kill the yeast, right? Any suggestions on the best way to do this?
Thank you kindly,