mead blending

I recently started a batch of blackberry mead. The idea in mind was to test the outcome of using two different strains of yeast to see the differences. I’ll include my recipes below for those who are interested. I got a little greedy with my head space on my 1-gallon car boys and the airlocks...

From what I've searched it's not widely explored doing mead/ braggot with rye grain, but this quarantine has convinced me it will be a great idea lol. On top of that I want to use Brettanomyces (I know I'm crazy). What I'm looking to get feedback on is how high % can I go with rye on a braggot...

If you missed Part one, it can be found here. Part two is on adding fruit, it can be found here. Blending So, last time we left off with different strategies for adding fruit to your sour meads. But what happens when your batch loses its complexity, becoming one dimensional? Maybe it's too...