Hey friends! Need assistance with some carbonation, back sweetening, and pH fiddling.

I made a black currant melomel (one of my favorite fruits to use) for my wife’s 30th birthday. I’ve even ventured into the fancy label making universe and have a good label coming in the mail for this mead. Problem is, it’s pretty good, but not yet great.

Recipe for context:
2.5lbs per gal goldenrod honey
1gal of straight cold pressed black currant juice
2 gal of water, which was left on black currant skins for 24 hours and pressed out
Yeast: OYL-500 - Saisonstein® from Omega

Started at 25 brix, and it’s down to 9. Tastes good but the body is weak and the honey flavor is not really coming through. The hotness from the alcohol is noticeable, but not crazy which is great, but it is a little bit too acidic. What I would like to do is bring the pH up a little bit, cut down the tartness, increase the honey flavor, and I would like to have bottles that are slightly petalant to moderately carbonated…

My question for you guys is, has anybody here ever played around with adding anything to increase the pH?

My tentative plan was to transfer it to a 3 1/2 gallon wide mouth plastic fermenter, add a couple of pounds worth more of goldenrod honey into the mix to bring up the sweetness just a little bit, which I was hoping would cut down the acidity. I am hoping that will restart fermentation just a little bit, at which point I would bottle with fliptop bottles. Which in my experience hold a little bit more fermentation and don’t explode…

Does anybody have any tips? 

It’s in secondary fermentation now and has been for several weeks. 



Secondary carbonation, pH and sweetness assistance