Having another go at making mead. I'm not entirely convinced that there's enough honey in it, but there should be. Last year was purely cappings honey, this year I topped it up with pretty much everything that wasn't this year's (including some very old rows honey) to try and get it up to strength for two demijohns worth.

Last year it didn't clear but still had the desired effect but was perhaps a bit too sweet for most (and a distinct taste of cough medicine). This year I've tried to be a little more precise but am now in the wait and see bit.

If I have any advice, don't leave solution in a sterilised bucket for any length of time, after a week, half my mead ingredients were mouldy already