Starting the new year with a few meads and a beer.
I have a 5 gallon Blackbriar Mead (scaled up from the recipe in the Elder Scrolls cookbook, 5 lbs blackberries, 10 lbs honey, 2 cinnamon sticks, 1.5 tsps of ground cloves and 5 tsp of rosehips.). Gonna add more cinna sticks, cloves and rosehips as needed in secondary.
1 gallon Caribou Slobber beer, added some blackberries.
1 gallon Mandarin Mead, mandarin orange slices from a can, syrup mostly drained. Two cans for 30 oz, 2 lbs orange blossom honey from Sandt's, calcium carbonate to counteract the citric acid, pectic enzyme and about a 1/4 tsp of tannins.
1 gallon of blueberry pie mead, 2 lb raw blueberry honey, blueberry pie filling, pectic enzyme to counteract the pectin.
1 gallon of Valhiem Tasty Mead (from Doin The Most), 1 lb honey, 1 lb blueberries, 1 lb raspberries and pectic enzyme
1 gallon tomato wine. 4 tomatoes (2.5 pounds), 2 lbs sugar (to raise S.G. to 1.090) and pectic enzyme. This was more of an experiment than anything. Hoping if it's not great to drink, it'll be good to cook with.