I didn't really do anything with the mead I just racked

 Calliope (cacao bochet)

What with big renovation and all, this stayed in the bucket far longer than intended. Finally racked it and it's acidic as fuck, but there's more chocolate taste to it than anything made with nibs has ever given me, so there's hope. There's no headroom to add honey right now so I figure I'm letting it clear more first. 

 

Bronwyn (Coffee bochet)

Heavy sweet coffee, drinkable but kind of on the oversweet side. Not quite sure yet how to fix that. Oak extract?

Zaqar 

Previously backsweetened with ~450 gr thyme honey. Not a very distint flavour unfortunately but otherwise drinkable. I could make this one fizzy? 

Aella: 

backsweetened with 900 gr rosemary honey. Not as distinct a rosemary flavour as all-rosemary-honey attempts have been, but pretty good, and drinkable.  

Fennah II: 

Just acceptable plain mead right now. Gonna add fresh mint  

 

Whaitiri

tea with ginger, lemongrass and Kawakawa.

Xanthe (pine tips)

This one is tricky, I think the sweetness is right, there is pineyness, but man that bitter slash isn't gone. I added some pine honey, even though that is definitely not the same. I might be stuck adding honey and acidity until this loses that note. I hope the nose doesn't disappear though.

Yaffe  (lapsang souchon tea)
Smokey! Pretty nice? Good nose and front end, a bit meh on the back end. Thought a fresh note might help and added a tiny bit of orange zest

 

Vercopa

10 liter blackberry mead 

 This is surprisingly light. I think it might be nice fizzy, but I don't know if I'll get enough fermentation kicked off to get it carbonated