Thought I would follow up with a pic of the finished mead and thoughts on the tasting.
My goal was to get this fairly dry, the last thing I wanted was something that tasted like cherry cough syrup.
I would call this a great success- it is a dry mead by all thoughts, but it doesn't pucker at all. This turned exactly how I had hoped and I will be doing a 3 gallon batch soon.
The key it seems is hitting 1.100 with the Narbonne yeast.
I've had many compliments and the biggest takeaway is from the way it looks, one thinks of a fruity sweet drink- so bright red. It comes off way different and is really smooth after all of this time.
Love that I bottled in the 375ml as well, will do that with all my meads going forward.
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