Racked:
Fern
SG 1028. I made this with the precious heather honey. It smells delicious. It's bitter. To my senses, very in your face bitter before I even get to any sweetness. So disappointing! I don't know what to do with it either, acidity only made it fresher and bitter.
Dorian
SG 1060. Cacao. This is coming along. Still some acidity. Also some haze. Racked it out of the big glass jug so I can retire that (I keep seeing reddit posts about them breaking). It still has cacao haze.
Imrahil:
plain honey 2.5 kg. Starting SG 1150. Final SG 1070. Heavy and sweet. Trying to decide what kind of spice to add to this. Put in bentinite to clear it.
January:
plain honey 3 kg, Starting SG 1180. This was more of an experiment than a place. It only fermented to 1140, far too sweet to be palateble. Am now trying to see if I can get a port yeast psyched enough to take over but I don't think that's very likely. I can just brew something really dry to mix with it I guess.
Kiryandil:
2 kg honey, 500 ml elderflower syrup (~335g sugar) Starting SG 1155. Final SG 1092.
This tastes okay! Bit too heavy for my tastes. Might need another flavour to lift it. Maybe elderberry? Added bentonite.
Landroval:
Plain honey 2.5kg. Final SG 1080. Heavy and sweet. Trying to decide what kind of spice to add to this. Put in bentinite to clear it.
Bottled:
Eglentine
SG 1050. Nice and sweet, apple and hibiscus, the ginger didn't really develop sadly.
Hasufel
A sweet pear mead that has amazing notes of cinnamon and caramellisation even though that didn't happen to it. Only about 3.5 liters left of this. Bottled it mostly in small bottles because it's amazing and precious.
Planned:
A large batch of bochet with pear juice