u/LayziBum

Started my first mead on 4/12 and went with a blackberry/blueberry melomel. It finished fermenting a little after two weeks and I racked it to another carboy and let it sit until 5/6 where I started the stabilizing process because I knew I would most likely want to back sweeten. 5/11 I added some orange blossom honey, and while I am actually pleasantly surprised with how this first mead turned out so far, I know it is light and missing that mouth feel and grip I really want.

Will time help this or are tannins needed? Is it too late to add tannins to achieve this? Any advice on what I should use and how to add it?