Bottling day!
It's pretty rare for me to have three different batches finish secondary at the same time, but man is it efficient for bottling night. I like to cork and wax one or two bottles of each batch (mostly using wine bottles I scavenge from my apartment building's recycling bins) for long-term storage to sit at least a year, and the rest of the swing-tops are for drinking in a few months.
I used QA23 for all of these meads since they were all fruit-forward flavor profiles, and started with about 3 cups of wildflower honey (1 gallon of must in total) for each of them, plus staggered nutrient addition of 1/2 tsp Fermaid K followed by 1/2 tsp Fermaid O (in 1/4 tsp daily increments).
The Pineapple Habanero mead was topped up with 30oz pineapple juice plus 3 split and seeded habaneros, so it has a nice bite to it. It came out quite strong with all the extra sugar from the pineapple juice and man did it ferment vigorously! Hoping to drink that in late summer with some tacos.
The Boozy Apple Pie went into primary with 2 cans of apple juice concentrate, a cinnamon stick, some cloves, a nutmeg, and half a star anise. I backsweetened it with both honey and another can of apple juice concentrate. I'm planning to let it sit until autumn; that 1.5L bottle at the back is going to come with me to the Thanksgiving feast.
The Raspberry Teatime went in with a pint of strong black tea for the tannins but was otherwise unflavored in primary; I backsweetened it with a mix of honey and the juice of 24oz frozen raspberries which I cooked down and strained. I was planning for it to be just a regular raspberry mead but I slightly overdid it on the tea, so it's got a notable black tea note to it. Also meant to be more of a summertime drink, though it came out, once again, pretty strong.