Double Clover Traditionals

Both meads are at about 0.998 SG. They've pretty much cleared and the lees was settled. They are probably done fermenting, and sitting at about 11.73% ABV, but I upset them a little bit trying to check gravity. I will probably just wait a few days for them to settle out again and then rack.

There was also some white gunk on the raisins I want to sanity-check with some other brewers, but it looks too wet to be mold so I think it's just yeast rafts or something.

While one of the meads may not have survived, I still have the "nicer" Flying Bee Ranch mead to treat as a traditional mead. It's a little thin and flat - not much to it - but tastes perfectly acceptable, which is nice for a dry mead.

I think it needs more tannins (I'm not surprised, raisins alone probably won't cut it), so I gave it Laffort Nobile Fresh TT oak chips. I weighed out 9.82g but dropped one chip, so... I'm not sure, maybe 9.7g or so?

Since this did have some time on raisins and is bone dry, I'll need to be careful about the oak, and may end up needing to backsweeten. I'd like to use an alcohol sugar so I don't have to stabilize or sterile filter but I am not sure that will work here given the current lack of body. Some actual honey may need to be added to give it more oomf, in which case, I may end up sterile filtering. Though I have had... mixed luck with sterile filtering as a method of stabilization, I prefer it to chemical and heat-based sterilization; we'll see.

This is much older than intended and probably much older than is necessary, it just got lost to time when life got crazy so here's what we have.