i created my first mead on the 25th of september 2009
the recipe was, 23 liters, like this (i used a recipe from the web, don't know which one):
2.3 kg honey, just standard supermarket honey. no variety here in iceland
5 oranges in slices
4 cinnamon sticks
2 ml all spice
2 ml nutmeg
OG was 1140
racket to secondary, on 16th of november 2009.
gravity was, 1020
i added 4 liters water, 450 gr honey plus another package of lavin 1118
today, 5th of august 2010, i just remembered that i had this mead downstairs.
the gravity now is 0997, it tastes wonderfully (like nothing i've created before in the wine department). i'm blown away -- so this is what the fuss about mead is about
anyway, it is a bit cloudy, see here
i was wondering, what fining approach to take. most likely it is cloudy becase of dead yeast cells or too much tannin from the raisins.
then again, perhaps it just drops if and when i cool it down.