Finalizing and tasting our Dungeon Crawler Carl-inspired melomel: Mongo’s Slobber and Sinew! After sitting on wine tannins to build up the mouthfeel, this high-gravity strawberry cherry mead is ready for finishing. We’re doing a quick hydrometer check, racking off the lees, and balancing the flavors by back-sweetening with raw wildflower honey to lock in the ultimate semi-sweet profile. If you’re learning how to make melomel at home or want practical mead-making tips on finishing, rack-backs, and balancing acid versus sweetness, this video breaks down the exact process. We cover how to handle young mead off-flavors, maintain sanitization, and prep your batch for thermal pasteurization to prevent re-fermentation in the bottle.