It was one batch / one release, long ago. We have found a very limited market for a dry fruit mead -- people seem to be really desirous of stuff on the other end of the spectrum, e.g. Black Agnes, Cranberry, etc.
MLF is definitely something that I'm interested in exploring for the future, but the timeline on this kind of thing will have to be long. Normally, malolactic fermentation (MLF) takes 1-5 years in oak barrels. When you pitch a pure culture of Oenococcus oeni (like we did), that timeline is usually shortened, but we still should have given it a year or two. If there was more data out there about MLF for meads, that would be great - but there isn't. There aren't that many mead producers out there that have any background at all with fine wine - most come from craft beer or start with mead. So the research needs to be done and it needs to be shared. For our iteration of Blackberry Sec, I think we gave it 4-6 months, which is not enough, apparently. The resultant bottled product had a bit of petillance and was really ugly (IMHO), with some sediments clinging to all interior aspects of the (clear) bottle. I'm not sure exactly why this happened, but I have seen it many times in naturally-made unfined/unfiltered red wines -- usually it isn't as noticeable because most wineries use dark glass bottles for a red wine.
tl;dr - We made it once. Blackberry Sec isn't in production right now, but it may be in the future. Research & experimentation need to be done, most likely with a mixture of oak and pure culture in stainless tanks.
