Chai, Dale, Edain, Gaia

Mead with Bengal Spice tea
SG 1030
Alc 17%

Ohh! Backsweetening was just what this needed. It's a well-rounded, medium sweet with a peppery backtone. Very nice and interesting but not a 'stunt mead'. Bottled this.

Pomegranate mead.
SG 1034
Alc 19%
Slight backsweetening has improved the taste a bit, but it's still very acidic in a way that further sweetening won't balance out. I had planned to bottle this but have added 3 vanilla pods instead. It was suggested to me that oak extract would help balance it, but I've run out - the pod of a vanilla bean might take on that job though. Let's hope so.

Lemon mead
SG ~1030
Alcohol 15%
Has the yeasty smell of fermentation-in-progress, but is probably well along the way to being finished. On the acidic side, which is to be expected of lemon. I don't taste the lemon though. Hmm. Added two vanilla pods hoping to counter the acidity a bit, and then we'll see. Maybe some zest after all?

Apple mead
SG ~1050
Alc 19%
Oof. This is obviously Not Done but the alcohol percentage has to be pushing it even for the champagne yeast. I added back a bit of the yeast cake and gave it some new champagne yeast. It seems to still be alive, so we'll have to see how this goes.

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