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. 

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.

Rackings

Seraph (date syrup)
1010 / 17%
Sharp. I don't know what to think. Let's age it and see what happens

Tai
1000 / 17%
Added 500gr honey

Ruby
1000 / 16%
Added 650 gr honey
Not very nice, but orangey, so we'll see what that ages into

Noon - fig
1022 / 18%
Tastes 'winey'. Nice. Yeast-stopped

Paloma - raspberry
1000 / 17%
Obviously dry/acicidic
This might be a good one to make carbonated wine with?

Kearney
1030
Spicy, the cacao is still acidic. This is gonna need time.
Bentonite to clear it

Ruby - blood orange mead

Ruby - 10L

3 kilo honey
3 liters blood orange juice
port yeast
bit of tannin
bit of enzym

Orange rind (lots!) to be added in secondary to hopefully get a good orangy flavour to it.

10 liters so may end up splitting this out for secondary and do half with cacao and half with rosemary