SP mead variant tartness?

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Ty520

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Just racked a batch of skeeter pee as a mead variant (2 months old now) - swapped out 20 ounces of my must water with fresh lemon juice, stabilized after fermentation, then backsweetened to 1020.

I am typically a fan of most things lemon flavored, but the level of tartness was surprising, and I cannot decide if I enjoy it or not. Don't want to backsweeten so much I end up with a "sweet tart" mead.

will the tartness mellow out with a bit more time?
 

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