Tonight I racked two batches of sweet, sweet mead. For those who are scoring at home, "racking" is when the mazer (or pipe-smoking semi-ridiculous bald guy) transfers the mead into a new carboy and off of the "lees." Lees refers to the sediment that accumulates in the bottom of the carboy or bucket during the fermentation process.
This mead eventually will be a dry sparkling (or live) raspberry vanilla melomel. I brewed it 26 January 2007 and it is still clearing. Some lees had accumulated and I racked with the shameless hope that it would excellerate the clearing process.
(OG: 1.080; SG: 1.010; ABV: 9.2%)
This mead is a Cyser or mead made with apples or apple juice. I started it 16 June 2007 and it is almost clear enough to bottle. I enjoy cysers and I like to brew them although this one is a little different; I have added vanilla beans to give it (hopefully) a creamy texture.
(OG: 1.138; SG: 1.014; ABV: 17.1%)
Soon I will bottle 3-004 and then I will brew the buckwheat honey varetial...