So the mead I have been working with is now in the bottle (bottles really, I did get 27). I had added an extra 2.5 lbs. of honey and the rest of the yeast and let that roll for another week or so. I then tested it and decided that it could use just a hint of bitter to work with the sweetness of the dandelion flowers. I took a half gallon of dandelion leaf and made another infusion with them and added that. Another week rolls by and it has completely fermented out. No foam or even flecks on top and it had dropped clear. I took a gravity reading and it was at 1.000. I was totally excited, I fermented a mead back to water.
I then transferred that to a third vessel to make sure it was done and (after a few days) added another pound of honey to give some sweetness to the completely dry mead. At bottling time it was wonderful, I almost cant wait till the 13th for Sherri's birthday but I guess ill have to (there's only 27)
As for the mint chocolate brew... I tossed it. I know there are people who would scream about this but i figure that we (my family) have gone gluten free and I don't want to spoil that with a potentially bad beer.
Now I just need to think about the next mead I'll make.
