We added dried currants to this for a few reasons. They add tannins and we want it to be dry. Neither one of us much care for sweet meads. They also absorb some of the carbon dioxide so they kind of bounce around while fermentation is happening. When it is still they rise to the top and stay there, so we know when its time to bottle it up for aging.
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| The melomel is clearing, nicely. |
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