Homebrew Mead Wine

[CS1983]

My reason for cleaning the siphon between each was primarily to keep flavors separate. However, if I got a vinegary problem in the blueberry, I certainly wouldn't want to transfer that to the others.

[CS1983]

Bottled the cyser, cider, and 3 remaining gallon experiments yesterday (pear, cherry, and blueberry).

Cyser is good as always -- somewhere around 15-16%

Cider is consistent -- around 9% and like a dry white wine, flat with only a very slight hint of carb (to achieve sweet cider needs backsweetening and carbed cider really needs a keg unless you want bottle bombs; to do both requires a keg and apple juice concentrate [NEEDS keg] or a non-sugar sweetener like Stevia)

Pear -- wow that's hot. Labeled to not even attempt opening for another year at least.

Cherry -- Wow, my fav of the experiments. Really kept its tart cherry smell and flavor and is around 15%

Blueberry -- aging a few more months really helped this. Aging longer should help it more. Now tastes blueberryish and isn't a vinegar. This is in line with what I've read about blueberry juice usage on the reddit mead forum. I think it has to do with the tannins.

This is my last brew/bottle attempt before any move.