Well this is what I learned ...
150g of raw honey per liter of fermented honey to sweeten the Wintermede.
1/10g of reconstituted skim milk powder per litre of above as finnings
(warm up the mede, stir vigorously while pouring the milk in)
He has a yeast which ferments out to 12.5% alcohol (I never asked him which one) so he doesn't have to use all the sorbates.
The wintermede uses some stronger honeys than the summermede which has 25g/honey per litre.
Remember this boy for your first racking of the mede is in one week!