The specific gravity on the dry mead is down to 1.022 so it’s been racked to a smaller carboy to start clarification. The yeast performed well, except that it’s not clarifying like the sweet mead is. I’ve had to agitate the sweet mead a few times to keep the yeast from settling out.

By my reckoning it’s at around 14% alcohol right now. It’s quite rough tasting, but it’s only a month and a half old. Aging will take care of that…