Yep, I am making this to be a dry wine. The yeast you use makes a big, big difference. There are yeasts that don’t convert all the sugar to alcohol which produces a sweeter wine/mead.
This is a Wyeast strain for a sweat Mead or wine
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=44
YEAST STRAIN: 4184 | Sweet Mead™
One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation.
I have been using Wyeast for all my brewing - I have had good results so far.
What kind of Brix meeter are you using?
OK! Great link! They even have a supplier in my area.
I’m using an ALLA Brix meter. It’s the type that floats in the wort for a reading. It came with the “Brewer’s Best” kit that I got for Chrisatmas in 2010. I’ve followed the instructions to the letter, yet I still come out with a real low alcohol reading. The Mrs. thinks the thing is broken, but I’m happy with neighbors who think I’m a brewing god!