[Sarajevo]

That looks Yummy! I bottled my Raisin Wine this past November after only a month of secondary fermentation in the carboy. I'm disappointed because it came out very dry, but my neighbors seem to love it. I was trying to make a desert wine, but messed up somewhere along the line.

I also need a new gauge to measure the brix. After doing all the measuring and math, my brew came out to be 0.5%, but the neighbors told me that I'm FOS because their lips went numb after the first bottle......

[Red_Devil 232]

Yep, I am making this to be a dry wine. The yeast you use makes a big, big difference. There are yeasts that don’t convert all the sugar to alcohol which produces a sweeter wine/mead.

This is a Wyeast strain for a sweat Mead or wine

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=44

YEAST STRAIN: 4184 | Sweet Mead™

One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation.

I have been using Wyeast for all my brewing - I have had good results so far.

What kind of Brix meeter are you using?