Just got back into brewing a few months ago after a long hiatus. Since then I've finished a killer mead, an awfully nice Irish stout, and a juniper-bitter orange-coriander-pale ale concoction that tastes like heaven. Currently have four meads on secondary -- elderberry, persimmon, wild plum, and pear -- and just dumped out a batch of hard cider that got infected.
Next up, an imperial stout that you can stand a spoon up in.
I stumbled across the site while looking for advice on my elderberry mead, and I love it!