|Yes, you have to give it back.|
I definitely want to brew a melomel next year when peaches are in-season, and I may even try a metheglin in the spring so we have some good spiced mead for the holidays next year. So much fun and easy to do. I'm somewhat disappointed we missed the peach season this year, but it's good to get a fresh batch of basic mead with the guys so they can see how the process starts out. After all, there'll be plenty of time for peaches in the summer.
The main reason for this move was to get the mead off the yeast and reduce the amount of sediment present in the container. I've been told that this is best for the flavor of the mead as leaving it on the yeast can cause taste issues to arise later, but I've also heard from folks that have had no issues leaving it in the primary bucket for longer. Ah well, better safe than sorry I say. Especially when we're dealing with a 6-9 month period here.
Now the fermenting bucket is empty and we have a second one as well. We also have an empty carboy. I'm thinking it's time to start at least one batch of beer if not a couple different brews. Just need to decide on a recipe and make a trip to the homebrew store for a wort chiller and ingredients.
I'm voting for a Belgian ale, but we'll see what we decide on eventually. Also, with three fermenters available, we may just end up brewing 3 separate batches using different recipes. Good thing we ordered that kegerator...