Six months may just be too soon. The only braggot I've made was around 10% and didn't start getting really good until a year went by.I believe the abv is around 13-14 I wrote it down and of course I can't find it now. Not really sure how to describe the flavor other than it's not like vinegar it's almost like an extremely green taste
Gotcha, I have yet to make a traditional. Which I really should just for knowledge and experience lol@Ryue that'll work well without nutrients as you have quite a bit of fruit in there. Melomels typically do much better without nutrients than traditionals. If you're making a traditional, it is highly recommended you use nutrients as the honey alone doesn't have what the yeast needs.
And since that looks great, a tip. No need to rack numerous times to get it clear. I tend to cold crash after ferment for at least a week, and then I rack off the lees. This mead is then stabilized and sometimes fined (gelatin does not work) with bentonite. Sometimes I just let it be, it still works. This is then left to sit for a week or 10 to clear out completely, if I want it crystal clear and then either racked for the last time, but for the most part it is bottled straight from here.
Every rack results in volume lost, and maybe it's just me, but I hate discarding booze...