Meadmaxxing with the Homies

A while ago, I expressed my desire to make a strong, still braggot -- a kind of mead that you make by fermenting honey and malted barley together. I'd meant to do it that weekend, but then some of my friends said they wanted to make mead with me, and they ended up wanting to do it last Friday. So, I went and started my braggot that day, but I also started three other meads (all of them in 1.5 gallon fermenters).1 The braggot was the simplest. I'd meant to put in 1.25 pounds of dark dry malt extract and ~1.5-2 pounds of clover honey, but I just eyeballed it. You only live once, or whatever. The amount of water I put in was deeply vibes based as well, I just got it to a bit over a gallon. It has a beautiful dark amber color, bit like a darker brown ale. It was pretty foamy, so I had a hard time determining the starting gravity, but it was around, 1.095, which would give us ~12.5% if everything ferments. That might not happen, since malt contains some non-fermentable sugars. But, if it…