With the success I had this Fall making my own hard cider I've started making mead as well. So far I have bottled my first batch of plain mead as well as a gallon of cyser (cider mead), have a batch of raspberry mead (melomel) that is complete but needs to clarify. And yesterday started a new batch of plain mead using lager yeast that ferments at colder temps because my basement stays in the 40s all winter.
My wife and I cracked open the first bottles last night and the stuff is pretty potent (about 10% abv). I had wanted to see if the flavor had improved with a few weeks of aging and was happy to find that it had. I will save the rest of that batch for a few months.
