I'm about to start 3 dry meads based on rainforest honey (medium dark, rich but not cloyingly sweet). The 1st is a light wine with a mild lemongrass (that's fever grass to my Belizian compatriots) additive to brighten the flavor. The 2nd will be a red mead with a strong pitahaya (cactus or "dragon" fruit) additive. The 3rd another red based on Sorrel as the flavor. At what point and to what degree do I add acid?