At just shy of 1 year, the mulberry mead was ready to be bottled. The recipe: 12 pounds of honey, 1 1/2 pints mulberries and 1 cup cherries. It was racked in November of 2007 and ignored until now, leaving it tart and fruity with a hint of sweetness. The fruit only contributed a touch of color, but their acids helped the fermentation process.
The mead was so clear, that I bottled directly from the carboy. I attached the bottling wand to one end of the hose, and the racking cane to the other.
Since I had out the sanitizing solution, I racked the cyser that I brewed November of 2007. The cyser tasted prefect, if it was clear, it would have bottled it too.