Sorry, guess I didn't say, did I? It fermented out dry. I have
been thinking about one possibility. I made a cyser last year and
oversweetened it a tad. After bottling it and letting it age in the
bottle for a while, it seemed to sweeten even more in the bottle.
I've been considering adding some of this cyser to it to both sweeten
and to add flavor. As for spice flavor, that seems to be fine, so no
real need for that - it's the body that is the problem. I'll try some
of the cyser and see if that helps at all. Thanks for the
thoughts.

-Jae


Greg Cook > wrote in message >.. .
> You don't say if you have any residual sugar left or not. Is it dry or
> sweet? Without more details, it may be difficult to advise you. But, I will
> try. I would suggest considering adding potassium sorbate and potassium
> metabisulfite to stabilize it and then add some honey to sweeten it to the
> level you want. Let it sit for a few weeks to make sure it is clear and
> there is no renewed fermentation and then bottle it. The added honey flavor
> and sugar may help the "weak" flavor you describe. Certainly the sweeter
> meads take on a more fuller bodied flavor.