Mine has been on Wyeast Sweet Mead yeast for about 5 weeks. Tastes fantastic now, getting ready to bottle in a few days... it finished below 1.00, and tastes really pretty darned tremendous, to my mind.
Oddly more like green fresh apples than the original cider tasted, I think.
Anyone know if it's a bad idea to just put fresh cider onto the lees/yeast cake at the bottom of the carboy I used for primary? I'm going to figure on just adding another five gallon batch in as soon as I've cleared the yeast and let it sit at an angle to prep for bottling.
Fermenter 1: Empty
Fermenter 2: Empty
Fermenter 3: Empty
Fermenter 4: Empty
Carboy/Fermenter 5: Cider
Bottled: 2xPetite Saison D'Ete, Hefeweizen, Apricot Honey Wheat, Raspberry Honey Wheat, Dubbel, Belgian Blond mess, Caribou Slobber sort of, Nukey, Pumpkin, ESB
Planning: Scottish 80, Stout, Honey Weizen, Petite Saison, IPA