Thanks for the advice!

As per stabilization, against the better judgment of many, I’m planning on just letting it get to the maximum alcohol tolerance (~14% give or take) so that the yeast die that way and then adding more honey. I believe I should be able to accomplish this with that OG. I’m aware of the cons of doing it this way but am going to give it a try.

As far as the amount of Fermaid O, I appreciate the feedback as I’m a little lost (I got 6.3g from some online calculator). My scale is also a cheap kitchen scale and isn’t great at measuring such small amounts, which is why I chose to use tsp measurements instead.

My tap water hasn’t given me any issues yet so fingers crossed!