Well it's been a little over a year since I started this batch of mead, from honey produced right on my land by a local commercial bee keeper. After a year in the carboy, the mead has mellowed out quite nicely. Still a little bit strong. Since I also have some dry apple wine ready to bottle (I also made the apple wine from my own small apple orchard), I'm thinking about bottling in a couple of batches:
#1) Mix 1/2 mead, 1/2 apple wine, to make a cyser. I might add a little conditioner to take the edge off (semi-sweeten it).
#2) Add some concentrated fruit flavoring. I bought peach and apricot concentrates. I think I will condition this to taste as well, just to take the edge off.
I've attached some pictures. The first is my mead, the second my apple wine, plus a picture my whole setup just for bragging
, mostly apple wine in various stages of clearing at the moment.