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, 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

Tai

Tai - 10L

250 gr cacao nibs and 1 box of Bengal Spice chai boiled in a couple of liter water
~3500 gr honey
Mead yeast

Starting SG ~1100

I exhausted the nibs and the teabags by pouring off the tea and then putting in new hot water. Might still add more in secondary if it needs it.
The stopper for this carboy is allllmost in too deep and I am Concerned. MUST get it out when I replace the blowoff tube with an airlock, can't just jam in an airlock or the stopper will end up inside the carboy. Use some kind of hooked thingy through the stopper's hole to yank it out.

update: got the stopper out with a clotheshanger.