Milk mead part 2

After the explosive start to the life of this mead I have finally got around to the final stages of the process. This blog entry is going to be kept short and sweet as there is not really much to say here. The mead has finished fermenting now with a final ABV of 13%. In hindsight I wish I had stopped this a lot sooner and yielded a lower sweeter mead instead. Overall the mead was very harsh to taste but with meads, the aging process gives so much back to the flavour of them. The milk mead is now currently in secondary. It's been stabilised and is now clearing nicely courtesy of bentonite. I'm thinking I may bulk age this batch in the demijohn rather than the bottle as a "safer" method.