Mead plans

 I always mentally plan new batches and then when it comes to actually starting things, I'll have forgotten all over again. So. 

- 5 gallon with quince juice and caramellised honey. That quince bochet batch was a hit and I hope I can replicate it. I only have 10 liters of juice right now though. I either need to make up the difference with water, another juice, or I need to wait a couple of weeks for quinces to come into season and make another batch of juice.

- 2x a 10 liter batch with 2 kg plain honey and 2 kg of the heather honey

I could do this in the 5 gallon vessel but I have carelessly negative-pressured the airlock when I moved it, and I'm too scared to ruin this amazing honey

- a 5 liter batch with fig. Noon was nice but fermented slightly too dry, I think

- 5 liter plain for backsweetening with rosemary honey

- 5 liter plain for backsweetening with thyme honey

- 5 liter yuzu mead. I have a small amount of juice, and yuzu marmelade. The juice should go into primary (and then hope I can get the ferment started at all) and the marmelade later, in secondary, presumably. Or get some zest by that time. 

Newly bottled:

 I seriously need to make a new index list.

Uriel One - plain mead, semi-sweet

Uriel Two - Mead with lemon zest and fresh thyme

Ruby - blood orange. Semi-sweet

Tai - bengal spice and cacao. Dry-sweet

Seraph - date syrup mead. Dry-sweet

Paloma - raspberry mead. Champagne bottled. Maybe be fizzy in a while! May not, who knows, not me.

 Ruby Two 

VERY orangey and rosemaryey. Very nice. Hopefully will mellow down a touch. 

Vercopa

 Apparently did not note this down so backdated

Vercopa - blackberry, 10 liter

uhhhhh don't really remember what I did here or how much juice went in. about 7 liters at a guess? Honey? who the fuck knows. Might be port yeast? Past me, you are useless.

Uriel

 Uriel: SG 1018, alc ~15.

A little sharp/hot but good sweetness and probably just needs some time. 

Uriel 1: bottled about 5 liters plain

Uriel 2: racked onto the apple, ginger and hibiscus tea (8 bags) - a proven flavour but this may need to clear all over again.

Uriel 3: Fresh thyme and lemon zest

Uriel 4: Orange zest and 6 teabags of rooibos-chai tea.

Ruby, Tai, Seraph

 Ruby - SG 1016, ~16%

this turned pretty nice, on the dry side of sweet. Slightly orangey. 

Ruby 1: I bottled half

Ruby 2:  put the other half on orange zest and rosemary and will bottle that in a couple of days. 

Tai - SG 1014, ~16%

again, dry side of sweet. The bengal spice comes through. Not sure about the cacao to be honest. Maybe it's overpowered. Bottled. I did two champagne bottles with some added honey just to see if that would happen. 

Seraph - SG 1008

the date syrup mead. Mostly quite hot/alcoholic. Not bad but a little odd. Might need to mellow.   

Paloma - raspberry. Bone dry: SG 1000

Bottled in champagne bottles with about a spoonful of honey each bottle. Either it becomes sweet mead or it becomes fizzy. Hopefully both.