Mead (in the UK at least) seems to generally be made as a wine, typically flat around 12% ABV.
I'm interested in making more of a beer/ale type drink... carbonated, around 5% ABV, by fermenting honey (not adding honey to a regular ale). Something you can quaff a frothy pint of, basically!
Is it simply a case of dividing the amount of honey I use by a third to a half, and priming my bottles as I would to bottle-ferment an ale? Or would this come out horrible? I saw a suggestion it might taste very 'thin' and wondered what I might add as well as pure honey... maybe some treacle/molasses for instance?