Plans!

 Uh oh, I have joined a mead brewing discord and now I am full of ideas

- cacao mead. I've been meaning to make another one of these. Since it takes forever (though not as stupidly long since last time I did not backsweeten from the start) this will be the next 5 gallon batch. If I have to wait 2 years for a result I might as well make a lot of it. 

- ...but I also want to make a cacao bochet. Wait I have done that. It's June? I think it's June. Which still isn't very cacaoish because the nibs just didn't work out well

- and a cacao with bengal spice, since the cacao aspect of Tai turned out so underwhelming

- heather honey! gotta so something with those 4 kg very fancy honey. 

- buckwheat honey. It had such a wonderful molasses-syrupy flavour. 

- hibiscus

 

More mead ideas

 I have dried pine tips that smell delicious and I think I'll make tea of that and then brew with it

I have dried hibiscus flowers

I am considering lapsang suchon tea mead

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. 

Mead ideas to try:

- Blueberry juice. Like, a LOT of it. I just finished a bottle of Yngvi and that had no colour at all.  Shame
- Dates. They sell them at Odin
- Rosehip. I even ordered dried rosehip at some point.
- Speculaas spices. This could be a thing
- coffee mead. Come on, I gotta try. Just go easy on the coffee so it's a flavour suggestion, not a kick in the face

Chocolate Mead - oh dear.

I'm deeply tempted to give this a go: chocolate mead

Logistically it'd a bit of a trick to stow away a demi for that long, especially upright with an airlock. Pretty much the only place I have is the storage shed, which is not temperature stable. At all.
Plus I'm not sure if I'd have the patience.

But damn that sounds nice.