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I have only limited experience. Most of my meads are honey and water, with raisins added for nutrient rather than flavour. I did add lemon juice and zest to a couple and one was a cyser made during September's cider-making season but other than that it's all traditional-style mead. I have...

Strange. I always thought of mould as growing on top of the liquid rather than at the bottom of the container.

A salmiakki-style mead could be interesting, with liquorice and ammonium chloride. Maybe some molasses could be added, maybe not. I know I have tried salty liquorice and honey liquorice. Combining honey, ammonium chloride and liquorice could make an enjoyable mead for those who like salty...

That sounds interesting. Reminds me of how some German beers are made with the addition of salt and also of the ancient Roman practice of blending wine with sea water.

Is this something they used to make in the Ancient Greek or Roman civilizations?

1 gallon of rowse honey mead - managed to make a new mead every month of 2015. 1 + 1092 = 1093

A glass.

I don't really know but I'm under the impression that exposure to light, especially direct sunlight, is bad for it and can "skunk" it. I try to keep mine in the dark in a cupboard but they don't all fit in there so I cover the rest in tea towels secured with rubber bands to try and block out...

1 gallon of plain filtered tap water and Rowse honey mead, using Youngs Ale Yeast that I pitched just before midnight meaning it technically was made in November. 884 + 1 = 885

Burnt rubber sounds like an acquired taste. :P

If it had been in an airtight container with no headspace I wouldn't have been worried (after five or so days) but for most of that time it was in an open air plastic bucket covered by tea-towels haha. I removed the towels and attached the lid on the last day or two but the lid is not airtight...

The July batch, left on Safale S-33 lees until today the 17th Nov.

Left this on primary too long, started on 31st October and only racked it today on the 17th November.

If it ferments it should end up with another cake, unless you add pre-made mead from a smaller backup batch brewed for that specific purpose. Adding sorbate, a chemical I have yet to use but never say never, could also remedy that problem. Suspended particulate in the mead could drop out and...

I have used it a few times for making mead, including harvesting the slurry from one batch and pitching it into the next. I made a Wildflower honey mead in early 2014 and sampled it this year and it was not too bad, from what I can remember. I foolishly left it on the lees for too long but I...

+ 1 gallon of water and honey mead (Rowse and Cornish Wildflower). 775 + 1 = 776

Cider in the new 25 litre bucket.

First cyser I've made. Dropping lots of sediment. Bits of apple pulp floating around in it. Given off a sulphuric smell suggesting stressed yeast. Have to see how this one turns out.

Some cider pressed from windfall apples, no sugar, yeast or nutrient added, fermenting from the wild yeast on the skins.

514 + 11 = 525 Two weeks of collecting apples, pulping them and pressing the juice. Wild fermentation, will have to wait and see.