Looks good Masta! I began a straight mead at 1.100 and fermented it out
for two weeks to
.996 and then racked it on canned Oregon tart cherries and more honey.
I began the primary fermentation on 9-10-05 and bottled 9-11-05. It
tastes soo good now that I'm afraid I wont have the patience to allow
it to properly age.