#4 Sassafras Metheglyn

2 lb blackberry honey
1 lb 12 oz Stroope's Texas Wildflower Honey
tiny pinch of tannin
40 oz sassafras decoction
2 teabags of sassafras
2 tbsp fresh lemon juice
4 oz chopped, unsulphited raisins
Lalvin D47 yeast

OG 1.15

#3 Spiced Cyser

Transferred to secondary.

SG 1.080

#1 Rose Vanilla Mead

All activity stopped, fermented down below SG 1.000 again. Racked off sediments.

#3 Spiced Cyser

1 gallon Gravenstein Apple Juice, organic, no preservatives/additives
3 lb blackberry honey
1/2 tsp nutrient
1 vanilla bean, split
1 clove
1 ceylon cinnamon stick
1 handful chopped raisins
campden tablet
Lalvin D47 yeast

Note: After starting this mead, I decided to not use sulfites again.

OG 1.13

#2 Zapatista Coffee Blossom Mead

Moved to secondary with massive spillage and aeration. Mead should never, under any circumstances, soak your panties. Managed to save enough to fill the gallon.

SG 1.030

#2 Zapatista Coffee Blossom Mead

SG reading 1.081

#2 Zapatista Coffee Blossom Mead

60 oz. coffee blossom honey
1 lb. chopped, unsulphited raisins
1 1/2 tsp acid blend
1/4 tsp tannin
1/2 tsp pectic enzyme
3/4 tsp yeast nutrient
springwater to 1 gallon
campden tablet
premier cuvée yeast

OG 1.122

Pitched yeast after 24 hours.

#1 Rose Vanilla Mead

SG well under 1.000. Added 6 oz. maple syrup to bring it up to about 1.01, moved to glass jug secondary.