Mead to-do list

 Fix in primary:

• Bengal spice and cacao - again, long aging
• Bochet with vanilla
• Blueberry juice. Like, a LOT of it. I just finished a bottle of Yngvi and that had no colour at all.  Shame
• Lapsang Sauchong tea mead
• Nettle-rosemary tea mead

  Fix in secondary:

• Lemon (just zest, not juice) and thyme (honey? Or herb?)
• Orange (rind, not juice?) and cacao - note long aging time
• Dates. Or date syrup?
• Rosehip. I have a bag of dried rosehip
• Speculaas spices. 
• Mint? Lemon and mint?
• Cinnamon and mint? 
• Something something rosemary
• A fizzy mead!

Free right now:
5 L  Plain primary, add lemon zest & backsweeten with thyme honey
5 L  Lapsang tea
10 L Bengal spice tea
10 L - orange: split later into half + cacao and half + rosemary
19 L - something accessible. Plain with spices in secondary