Started a Blackberry Melomel a year ago as quarantine hit and just bottled, first fruit mead I've been able to keep up with as they tend to ferment rather quick. No sulfur smell, which is a first for my melomels, bulk aged all year and settled out clear after about 5 months from pitch. Filled and corked 30 bottles, actually broke my plastic hand corker that I bought 9 years ago in the process but no injuries luckily. Very simple recipe as I'm playing with simple base's to backsweeten and spice later. I find it pays off to keep it simple until after the 6 month mark then play with additions but that's just me. Just wanting to share my first blackberry that is disappearing quickly.