Racked the grapefruit mead to tertiary today. It's nearly clear, but you can still see small bubbles tracking up the side.
Brix dropped from 21 to 9 for a current OG of 1.004 and 10.6% ABV. It's more bitter (grapefruit-y) than it was going into the secondary when it was balanced by the sweetness. There's a definite etOH heat to it. Will probably bottle next month...
Also made a starter from Saison DuPont for a some sort of saison next week. This is one of my favorite saisons - Crisp, hint of phenolics, touch of bitterness; it's all (mostly) in the yeast. This has yielded good results in the past...
http://www.brewersfriend.com/homebrew/recipe/view/35994/guy-de-loimbard-french-saison
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